Entrees > Middle Eastern Recipes > Mechoui >
Moroccan roasted lamb
1 whole leg of lamb or shoulder (with bone)
4 TBS Smen (Moroccan Butter)
4 cloves of garlic, peeled & minced
Salt & black pepper to taste
1 tsp. cumin
1/2 tsp. saffron threads, crushed
1/4 tsp. turmeric
1 TBS olive oil
Aluminum foil
Preheat oven to 250-degrees F. Trim excess fat from leg of lamb or shoulder; using a sharp knife, place about a dozen cuts deep into the meat. In a bowl, combine Smen with minced garlic, salt and black pepper to taste, cumin, crushed saffron threads, turmeric and olive oil. Spread mixture over lamb, making sure to work some of the butter into cuts. Place lamb in a roasting pan; cover with aluminum foil. Bake for about seven to eight hours, basting every sixty minutes, or until juice runs clear and lamb is tender. Remove aluminum foil and increase oven temperature to 475-degrees F. Brown lamb for about fifteen to thirty minutes, basting frequently. Transfer lamb to a serving plate and allow to cool for about ten minutes. Serve.
Note: For quicker cooking time, begin with an oven temperature of 475-degrees F and add a half-cup of water to roasting pan. Bake uncovered for about twenty minutes, and then decrease oven temperature to 325-degrees F. Bake for two to three hours, basting occasionally, or until meat is tender with a dark, crispy crust.
Related Link:
Food Fare Culinary Collection: Arabic Cookery
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