Sunday, 15 July 2012

Lamb Mechoui

Lamb shoulder is one of the cheapest cuts you can get, and it makes a fantastic starting point for this recipe which is most often made with the more expensive leg cut.

Take my advice, go for the shoulder, it tastes gorgeous, cooks faster and will feed 5 or six people easily.


Lamb shoulder
4 cloves of garlic (crushed)
1 tsp turmeric
1 tsp pepper
1 tsp cumin
1/2 tsp salt
1/2 tsp saffron (ground up)
5 tbsp butter

Stab the lamb all over with a sharp knife. (All the way to the bone).

Mix all the other ingredients in a bowl and then rub the resulting paste into the lamb. Make sure to stuff it right into the cuts you made.

Throw into a roasting dish with 1/2 a cup of water and roast for 30 mins at 240 C.

Turn the oven down to 160, and cook for 2 - 3 hours, basting every 30 minutes.

When its cooked through, the meat will just fall away from the bone and its traditionally served whole for everyone to just pick at with their fingers.

It's beautiful served with some paleo flat bread, salt and cumin, tahini sauce and a salad of tomatoes, basil and mozzarella.

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