Mechoui lamb is a traditional Moroccan lamb roast that is often served with vegetables and couscous. Most restaurants roast the whole lamb in a spit, but because most of the ovens at home cannot accommodate it whole it’s cut into small pieces to deliver similar results
This food is prepared in a special way that involves roasting the lamb leg until the meat pull off the bone. This usually takes a lot of time but the meat comes out tender and its deliciousness is worth the waiting time.
To help you achieve better results with your roasting at home we have detailed three of the most common way of preparing this special lamb meat.
1 whole lamb leg, bone-in
4 tsp unsalted soft butter
4garlic clove, minced
1 tsp cumin
0.5 tsp saffron threads, chopped
1 tsp olive oil
Salt to taste
How to Prepare The Lamb For Toasting
- The first thing is trimming the excess fat from the lamb leg. Then make closely spaced deep cuts into the lamb meat using a sharp butcher’s knife.
- In a large mixing bowl combine the salt, butter, pepper, saffron, turmeric, garlic, and olive oil. Rub the mixture over the whole lamb leg, and make sure you squeezed enough butter into the cuts made with a knife.
- Proceed with either of the following methods.
Method One: Slow Cooking
This is the best and the most authentic method of preparing Moroccan lamb. It takes a lot of time in the spit/oven but comes out tender and delicious. The method is versatile and the cooking time can be reduced by raising the temperatures of the oven.
- Preheat the oven to 2500 F (if you want to cook for 7.5-9 hours) or 3500 F (if you want to cook for 4-5 hours).
- Put the lamb meat in the roasting pan. Cover with a foil paper and ensure all the edges are tightly sealed. Place the meat in the oven and cook for 7-8 hours until the meat is tender. Sure you baste the meat every hour to ensure the juices are running clear.
- Remove the foil paper and set the oven to 4750this time round baste the meat frequently and let it cook for the next 30 minutes or until it’s perfectly browned.
- Remove from the oven and place it in a serving bowl let it settle for 10 minutes, then serve.
Method Two: Traditional Roasting
This the best method if your days are busy and don’t have enough time to put together a complete meal. Though the meat will be as tender as in the first method, it will be delicious with a crisp crust. This type is desired by most Moroccan, and here is how you prepare it
- Preheat your oven to 4750F, and roast the meat in a pan with about 0.5cups of water. Cook for 20 minutes without covering the pan.
- Preset the oven to 3250F, continues roasting the meat for another 3hours and make sure you baste occasionally. The meat will be tender and the juices will run clear as the meat forms a dark and crisp crust.
- Transfer to a serving bowl and let it settle for 10 minutes. Finish it with cumin and salt to taste.
Method Three: Fast Roasting Method
As the name suggests this is a fast method that will take about 1-2 hours.
- Preheat your oven 4750 So as to prevent the lower part of the lamb from burning wrap it in foil paper. Mix 0.5 cups of water and 2tsp olive oil in a tray, place the lamb meat and roast uncovered for 1-2 hours. Baste the meat frequently it’s well browned, remove from the oven if when you insert a knife deep into the meat its juices run clear.
- If the meat browns just before the juices start to run clear, cover it loosely and continue baking.
Kanisha is a renowned blog writer and founder of the FortunateKitchen blog. This blog specializes on food related topics, from ways of making exquisite dishes to food preparation basics. As a self-taught chef, kanisha is driven by passion and curiosity for food blogging. She is on course with her mission to educate readers, besides playing roles as a mom.