Best Moroccan Barbecued Lamb Mechouie Recipes

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

BARBECUED MECHOUI LAMB



Barbecued Mechoui Lamb image

Prep time will depend on if you wish to marinate the lamb over night. Cooking time will depend on how rare you like your lamb.

Provided by Chrissyo

Categories     Moroccan

Time 6h

Yield 1 leg Lamb

Number Of Ingredients 12

1 (6 lb) boned leg of lamb
1 bunch of fresh mint or 2 cups of fresh mint, chopped firmly packed
2 medium lemons, juice of
1 tablespoon garlic, finely minced
2 tablespoons ground coriander
1 teaspoon cayenne pepper
2 teaspoons paprika
2 teaspoons ground cumin
2 teaspoons fresh ground pepper
2 ounces olive oil
4 ounces orange juice
2 tablespoons of fresh mint, chopped for garnish

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.

Nutrition Facts : Calories 6143.1, Fat 428.1, SaturatedFat 166.1, Cholesterol 1823.5, Sodium 1574.1, Carbohydrate 38.2, Fiber 9.7, Sugar 13.2, Protein 511.1

GRILLED LEG OF LAMB MECHOUI RECIPE



Grilled Leg of Lamb Mechoui Recipe image

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

1 leg of lamb (about 4 pounds per leg)
4 tablespoons ras el hanout spice mix
1 ½ cups charmoula herb paste
½ cup harissa hot pepper paste

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.

MOROCCAN BARBECUED LAMB / MECHOUIE



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

Related Topics