RCI-CR.003.0010.001

Mechoui

Name: Mechoui
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 3 unit kg of lamb (shoulder or leg of lamb); 1 unit soup spoonful of sweet red pepper; 1/4 unit coffee spoonful of hot red pepper; 1 unit coffee spoonful of cumin; 1 pinch of saffron; 1 unit Salt; 1 unit soup spoonful of lemon juice; 50 g of smelted butter; 5 unit soup spoonful of olive oil; 1 unit glass of water

Mechoui from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

 kg of lamb (shoulder or leg of lamb)
3 unit
soup spoonful of sweet red pepper
1 unit
coffee spoonful of hot red pepper
1/4 unit
coffee spoonful of cumin
1 unit
of saffron
1 pinch
Salt
1 unit
soup spoonful of lemon juice
1 unit
of smelted butter
50 g
soup spoonful of olive oil
5 unit
glass of water
1 unit

Method

Clean and drain the meat, mix the ingredients in the previous order, except for water which will be used to water the meat.

Remove the skin when necessary, Tap deeply the fleshy places, mass the meat with that mixture, leave it impregnate if possible for 2 hours.

Pour water in the oven plate, place the fleshy side of the meat in the plate of the oven, using a little fire for a long cooking of 2 hours, every 1/4 an hour, water the meat with it's own juice, add water if necessary, when almost cooked, return the meat to cook the other side.

Serve hot either the met in complete or in individual plates with salad leaves.

Mechoui

Ingredients

Method

What Makes This Variant Distinct