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Moroccan Barbecued Lamb / Mechouie |
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Serves: 8 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Moroccan Barbecued Lamb / Mechouie recipe on the web!!NORTH 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: _ 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 _ tbs butter, salted (1 stick), at room temperature _ clove garlic, minced __ fresh mint leaves, minced, or 1 tablespoon dried _ tsp coriander, ground _ tsp paprika, sweet ___ tsp cumin, ground FOR THE SAUCE: _ tbs butter, salted _ onion, finely chopped _ clove garlic, minced _ tbs white vinegar, distilled, or fresh lemon juice, or more to taste __ fresh mint leaves, thinly slivered, or 3 tablespoons mint jelly _ c 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 Recipe from The Barbecue! Bible by Steven Raichlen Copyright 2009 by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing. Roisseried Leg of Lamb With Lemon and Butter Mexican Pit-Barbecued Lamb / Barbacoa Capetown Lamb Leg of "Mutton" With Saffron And Rosewater Australian Lamb Steaks With Sichuan Pepper Rub Rack of Lamb Ciragan Palace Grilled Lamb With Herbes De Provence Lamb With Onion-Mustard Sauce / Dibi Exotic Yogurt and Saffron Marinated Lamb Chops / Shishlik Onion Water Lamb Chops / O Be Peyaz Lamb Chops Stall #26 Moroccan Tomato Sauce The Real Turkish Shish Kebab Moroccan Lamb Kebabs Souvlaki Flambeed With Metaxa Alexandrew Dumas's Georgian-Style Lamb Kebabs Lamb and Tomato Kebabs Armenian Shish Kebab |
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