Mechoui Moroccan Style Bbq Recipes
GRILLED LEG OF LAMB MECHOUI RECIPE
Mechoui means "roasted on an open fire." Lamb is the most common animal used for mechoui, although the term can be used for other animals and even vegetables.
Provided by Dave Joachim
Categories Dinner Lunch Main Course
Number Of Ingredients 4
Steps:
- Prep. Have your butcher remove the bone from the leg and cut off about 6-8" of the shank. Freeze the shank for later use. If you get the leg bone still in, you can cut off the shank with a saw and remove the bone with a filleting knife. Remove the thick fat cap, the thin silverskin membrane, and any tendons, sinew, and cartilage while you take the meat apart. I try to remove muscles intact and cut them up into large chunks. Inevitably you will end up with chunks of varying sizes. Group them according to size so you can cook each size for a different lenght of time. Or you can freeze one group for later. Put the meat in a nonreactive pan and cover all surfaces with charmoula. Marinate up to 24 hours if possible. An hour will do, but longer is better.
- Fire up. Preheat the grill as hot as you can get it. Sprinkle the ras el hanout on the meat generously, but not thick.
- Cook. Grill on one side until it releases from the grate easily and gets good grill marks. Roll it onto the opposite side and take the temp of several pieces immediately. Small pieces will cook fast, and grills have hotspots, so test many pieces. Use this Food Temperature Guide to decide when to take it off. I usually pull it at 125-130°F (52-54°C) for rare meat.
- Serve. Serve with couscous and harissa sauce on the side.
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