Moroccan Lamb (Mechoui) recipe
Sweet tender meat with fantastic flavour, eat with your fingers and enjoy!
Serves: depends on the size of the joint and how hungry you are!
Preparation time: 10 minutes
Cooking time: At least a couple of hours, the meat should be cooked
to “pulling” stage
Shoulder (best) or Leg of lamb
1 tablespoon paprika,
1 teaspoon cumin,
a few finely chopped sprigs of fresh mint,
4 crushed garlic cloves
4 tablespoons of oil
Mix the Paprika, Cumin,chopped mint, crushed garlic and
oil, drizzle over the meat.
Cook in a 190C (375F, gas mark 5) oven for up to 2 ½ hours or until
the meat is so tender that you can pull it off with your fingers.
Serve with extra cumin and salt for sprinkling/dipping.