MOROCCAN BARBECUED LAMB / MECHOUIE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Moroccan Barbecued Lamb / Mechouie image

Number Of Ingredients 19

FOR THE LAMB AND SPICED BUTTER:
1 leg of lamb, boned and butterflied (3 1/2 to 4 pounds after boning), trimmed of any papery skin
salt, to taste
black pepper, freshly ground, to taste
8 tablespoons butter, salted (1 stick), at room temperature
4 cloves garlic, minced
16 fresh mint leaves, minced, or 1 tablespoon dried
1 teaspoon coriander, ground
1 teaspoon paprika, sweet
1/2 teaspoon cumin, ground
FOR THE SAUCE:
3 tablespoons butter, salted
1 onion, finely chopped
2 cloves garlic, minced
3 tablespoons white vinegar, distilled, or fresh lemon juice, or more to taste
16 fresh mint leaves, thinly slivered, or 3 tablespoons mint jelly
2 cups chicken broth, homemade or low-sodium canned, or water
salt, to taste
cumin, ground, for serving

Steps:

  • 1. Preheat the grill to medium-high.2. Open out the butterflied leg of lamb on your work surface so the inside is up and season with salt and pepper. Set aside while you prepare the spice butter.3. Combine the butter, garlic, mint leaves, coriander, paprika, and cumin in a food processor and process to a smooth paste.4. When ready to cook, spread about one third of the butter mixture over the inside of the lamb. Spread about 1 tablespoon more over the outside surface of the lamb. Arrange the lamb, outer side down, on the hot grate and grill, turning with tongs, until cooked to taste, 15 to 20 minutes per side. If the lamb starts to burn, lower the heat to medium (if gas) or move the lamb to a cooler section of the grill (if charcoal). Every 5 minutes, spread the top with some of the remaining spiced butter.5. Meanwhile, prepare the sauce. Melt the butter in a small, heavy saucepan over medium heat. Add the onion and garlic and sauté until lightly browned, about 5 minutes. Add 3 tablespoons vinegar and the mint and bring to a boil, then stir in the chicken broth. Bring to a boil, then reduce the heat to medium-low and simmer until richly flavored and slightly reduced, about 5 minutes. Remove from the heat and taste for seasoning, adding salt or vinegar as necessary.6. Transfer the lamb to a cutting board and let stand for 10 minutes before slicing. Serve the lamb with the sauce and tiny bowls of salt and cumin on the side for seasoning.Serves 8

Nutrition Facts : Nutritional Facts Serves

Muraina Quadri
[email protected]

This is my favorite lamb dish. I love the combination of spices and the way the lamb is cooked.


Shahid Rehmani
[email protected]

I've made this dish several times and it's always a hit. It's a great way to impress your guests.


Mohammad Bin Usman
[email protected]

I'm a professional chef and I was very impressed with this recipe. The lamb was cooked perfectly and the flavors were amazing.


Momna Nazir
[email protected]

This was a great recipe for a beginner. I was able to follow the instructions easily and the dish turned out great.


Gracious Sibuyi
[email protected]

I made this dish for a special occasion and it was a huge success. Everyone raved about it.


Mohammed FIyaz
[email protected]

This dish was a bit time-consuming to make, but it was worth it. The lamb was so tender and juicy.


Ernestina Nkrumah
[email protected]

I followed the recipe exactly and it turned out perfectly. I highly recommend this recipe.


Zaman haider
[email protected]

This was the best lamb dish I've ever had. I will definitely be making this again and again.


Sachele Winn
[email protected]

I'm not a big fan of lamb, but this dish was amazing. The spices were perfect.


Teshome Gashe
[email protected]

I made this dish for a party and it was a huge hit! Everyone loved it.


Zainab Kamran
[email protected]

This was a great recipe! The lamb was so tender and flavorful. I will definitely be making this again.