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Moroccan Barbecued Lamb / Mechouie |
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Serves: 8 Print this RecipeNORTH AFRICA Mechouie is North African barbecued lamb. Traditionally, a whole lamb would be gutted, spitted, rubbed with butter and spices, and cooked over an open pit fire. The quality of the local lamb, coupled with the intensity of Moroccan spices and the heady scent of wood smoke, makes this one of the most memorable, flavorful dishes you’ll find anywhere on the planet. Here’s an easy, satisfying, home version made with a more manageable leg of lamb that captures the open-air drama of the original. Serve with A Simple Harissa, Moroccan Shallot Relish, Moroccan Eggplant Salad, and pita bread. There are three options for grilling the lamb. The closest to the original would be on a rotisserie over the fire. Alternatively, you could use the indirect grilling method in a covered grill. In the third method (the least traditional, but the most unabashedly delicious, which is why I have chosen it here), a butterflied leg of lamb is grilled directly over the fire. Your butcher will bone and butterfly the lamb for you. 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 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 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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