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Name: Mechoui
Total time: 4 h 30 min
Yield: Serves 6
Cuisine: Morocco
Ingredients: 2 kg lamb shoulder; 80 g unsalted butter; 6 cloves garlic; 2 tbsp ground cumin; 1 tbsp sweet paprika; 1 tsp ground coriander; 1 tsp ground ginger; 2 tsp salt; 1 tsp black pepper; 2 tbsp olive oil; 100 ml water

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Morocco4 h 30 minServes 6طُبخ من قبل

Mechoui

المشوي · Al-Mashwi

المكوّنات11

lamb shoulder2 kg
unsalted butter80 g
garlic6 cloves
ground cumin2 tbsp
sweet paprika1 tbsp
ground coriander1 tsp
ground ginger1 tsp
salt2 tsp
black pepper1 tsp
olive oil2 tbsp
water100 ml

لحومألبان وبيضخضارتوابل وصلصاتأخرى

طريقة التحضير

Trim excess fat from the lamb shoulder and score the surface lightly.
Crush the garlic and mix it with softened butter, cumin, paprika, coriander, ginger, salt, pepper, and olive oil.
Rub the spice butter all over the lamb and into the scores, then let it rest for 30 minutes.
Place the lamb in a roasting pan, add the water, and cover tightly.
Roast at 160°C for about 3 hours 30 minutes, basting occasionally, until the meat is very tender.
Uncover, raise the heat to 220°C, and roast 15 to 20 minutes more until the surface is browned.
Rest briefly, then carve and serve with the pan juices.