Mechoui Recipes

MECHOUI - MOROCCAN STYLE BBQ

Mechoui - Moroccan Style BBQ image

Traditionally cooked in a large clay pit, this recipe is adapted for your oven.

Provided by Amanda Mouttaki

Number Of Ingredients 6

Ingredients

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

Steps:

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!

Nutrition Facts : Calories 0 calories, Fat 0 grams fat

MECHOUI

Mechoui image

Provided by Food Network

Yield 4 servings.

Number Of Ingredients 4

Ingredients

1 shoulder of lamb, about 6 to 7 pounds
1/4 pound unsalted butter
Salt
Ground cumin

Steps:

Heat oven to 375 degrees.
Trim off any loose bits of meat and excess fat, leaving about 1/4 inch of fat. Put lamb in a roasting pan skin side up, cover with aluminum foil, and roast for 1 1/2 hours.
Remove from oven, uncover, and rub generously with butter. Cover with foil and return lamb to oven. Repeat 3 more times, once every 15 minutes.
After 3 1/2 hours, remove foil, raise heat to 425 degrees and cook 10 more minutes, or until the skin side is gold and crusty.
Remove from oven, place shoulder on a large platter, and let rest for 5 minutes. Sprinkle with salt and ground cumin. Carve and serve with salt and cumin in small dishes on the side.

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