Barbecued Mechoui Lamb Recipes

MECHOUI - MOROCCAN STYLE BBQ

Steps:

• Preheat oven to 325 degrees.Trim of excess fat from lamb cut and discard. Sprinkly kosher salt over meat. Place in roasting pan. Combine remaining ingredients to make a rub. Massage the ribs with the spice mix. Cut half of the butter into chunks and rub on after the spices.
• Cover with aluminum foil, like a tent. Cook for 2 1/2 hours, basting ever 30-45 minutes.Increase temperature to 375 degrees, remove foil, baste and allow leg of lamb to cook for 3 hours, or until skin is golden brown. Continue to baste and add more butter each hour as needed. Remove from oven and serve!

MOROCCAN-STYLE BARBECUED LEG OF LAMB

Steps:

• Mix the butter and oil in a bowl, then stir in the spices, thyme, garlic, lemon zest and juice. Add the harissa, 1 tsp salt and plenty of freshly ground black pepper, and mix well.
• Put the butterflied lamb (see step-by-step guide) in a large shallow dish and spoon over the marinade. Using your hands, rub it all over the meat. Cover loosely with foil or cling film and leave to marinate for at least 2 hrs, or overnight in the fridge.
• Light the barbecue, adding plenty of coals. When it is ready, add the lamb, fat-side down, and cook on a fairly high heat for 5 mins until well browned. Turn over and cook for another 5 mins to brown the other side.
• Move the coals to the sides of the barbecue to reduce the heat under the meat and cook more gently for 30-40 mins, turning occasionally. This timing will give you pink meat.
• Remove the meat to a large board and cover tightly with foil. Leave to rest for 10-15 mins.
• For the sauce, fold the harissa, a little salt and the coriander into the yogurt. Cut the lamb into thick slices and serve with the sauce and couscous, if you like.

BARBECUED MECHOUI LAMB

Steps:

• Place the lamb in a non-aluminium container.
• Combine all the ingredients for the marinade and rub over the meat.
• Cover and refrigerate overnight or let stand for 2-3 hours at room temperature.
• Bring the lamb to room temperature, if refrigerated.
• Heat the oven.
• Remove the lamb from the marinade and sprinkle with salt.
• Cook the meat until rare, remove from the oven and allow a few minutes before carving.
• Sprinkle with a little chopped mint before serving.

MOROCCAN BARBECUED LAMB / MECHOUIE

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