Mechoui Recipe
Last week, I decided to bring something unique to my dinner table. While searching for what I should cook, a recipe suddenly slipped into the recesses of my memory – lamb Mechoui. Mechoui, with its rich flavors and aromatic spices, used to be the star of my dinner parties and gatherings. It’s time to bring this forgotten gem back to my dinner table, adding a touch of Moroccan flair to my meals during these challenging times. Moroccan flair to my meals during these challenging times.
Mechoui is a traditional North African dish passed down through generations. This culinary delight, particularly popular in Morocco, Tunisia, and Algeria, is often the centerpiece of festive occasions and family gatherings. The term ‘Mechoui’ itself translates to ‘roasted on an open fire’, which perfectly explains the essence of this dish. It typically involves slow-roasted whole lamb or sheep until the meat is tender and flavorful. I will use a single leg or shoulder piece in my version. Although cooked over a charcoal fire, you can also make it in a conventional oven for an unconventional taste.
Details About Mechoui Recipe
Cuisine: DessertDifficulty: Easy1
cookies10
minutes15
minutes400
kcalIngredients of Mechoui Recipe for a Single-Serving
1 pound of lamb shoulder or leg, bone-in
2 cloves of garlic, minced
1 teaspoon of paprika
1 teaspoon of ground cumin
1 teaspoon of ground coriander
1/2 teaspoon of ground cinnamon
Salt and freshly ground black pepper to taste
Olive oil for basting
Directions
- Preparation of the Meat: Begin by rinsing the lamb under cold water and patting it dry with paper towels, making small slices all over the surface of the meat. This allows the marinade to penetrate deeply and infuse the meat with flavor.
- Marinating the Meat: In a small bowl, mix the minced garlic, paprika, cumin, coriander, cinnamon, salt, pepper, and a drizzle of olive oil to create a fragrant marinade.Rub the marinade generously over the lamb, ensuring it is evenly coated. Cover the meat with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.
- Preparation for Cooking: Before cooking, remove the marinated lamb from the refrigerator and let it come to room temperature for about 30 minutes. This allows for more even cooking and ensures tender, succulent results
- Slow-Roasting the Mechoui: Preheat your oven to 325°F (160°C). Place the marinated lamb in a roasting pan or on a wire rack over a baking sheet. Roast the lamb in the oven for approximately 2 to 2 1/2 hours or until the meat is tender and golden brown. It basts occasionally with the pan juices to keep it moist and flavorful.
- Resting and Serving: Once perfectly cooked, remove the Mechoui from the oven and let it rest for about 10 minutes before carving. This redistributes the juices, resulting in a juicier and more flavorful end product. Carve the lamb into slices or chunks, and serve hot with your favorite accompaniments.
Extra Tips
- For an extra layer of flavor, consider adding a splash of freshly squeezed lemon juice to the marinade before applying it to the lamb. The acidity helps marinate the meat and adds brightness to the dish.
- Experiment with different spice blends and herbs to customize the flavor profile of your Mechoui. Consider incorporating spices like ginger, turmeric, or saffron for a unique twist.
- To achieve a beautifully caramelized crust on the outside of the lamb, finish it under the broiler for a few minutes after roasting. Keep a close eye on it to prevent burning.
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