Mechoui Lamb
This being my favourite from the menu. A great lamb dish, slow cooked, with plenty of flavour.
Ingredients
Butter 100g, softened
½ teaspoon ground allspice
½ teaspoon hot smoked paprika
½ teaspoon ground cinnamon
½ teaspoon turmeric
½ teaspoon ground cumin
½ teaspoon chilli flakes
½ teaspoon ground black pepper
Ginger a large walnut-sized piece, finely grated
2kg leg of lamb
3 garlic cloves, thinly sliced
2 large onions thickly sliced
Instructions
Heat the oven to 160C/fan 140/gas 3.
Mix the butter with the spices and ginger and season with ½ tsp salt.
Make incisions all over the lamb, deep enough to hold the garlic slivers and poke them in.
Pat the lamb dry with kitchen paper then rub the spiced butter all over it, and season with salt.
Put the slices of onion in the bottom of a roasting tin and sit the lamb on top. Pour around a small teacup of water.
Cover tightly with a double-layer tent of foil, then put in the oven.
Cook for 5 hours, then take the foil off, turn the oven up to 190C/fan 170C/gas 5, and cook for another ½ hour.
Rest.