My recipe today is for Mechoui.
I’ve posted portions of this recipe before but not with good pictures. I want to share this again because lamb is often overlooked on the American table. I can say before visiting Morocco I had never eaten lamb and had no desire to try.
The first few times I tried dishes with it I found the meat very fatty and I couldn’t handle the taste of fat in my mouth. This recipe however melts off all of the fat. I love it. Even friends and family who swore they didn’t like lamb like this recipe! If you’re looking for a different kind of holiday main dish this is it. The best part is you can put it in the oven and pretty much forget about it!
Traditionally cooked in a large clay pit, this recipe is adapted for your oven.
- 2 tsp pepper
- 2 tsp salt
- 3 tsp cumin
- 2 tsp ginger powder
- 5 tbsp butter cut into pieces and kept cold until needed.
- 2-3 racks of lamb ribs
- Preheat oven to 325 degrees.Trim of excess fat from lamb cut and discard. Sprinkly kosher salt over meat. Place in roasting pan. Combine remaining ingredients to make a rub. Massage the ribs with the spice mix. Cut half of the butter into chunks and rub on after the spices.
- Cover with aluminum foil, like a tent. Cook for 2 1/2 hours, basting ever 30-45 minutes.Increase temperature to 375 degrees, remove foil, baste and allow leg of lamb to cook for 3 hours, or until skin is golden brown. Continue to baste and add more butter each hour as needed. Remove from oven and serve!