RCI-MT.003.0061.001
Mechoui
Mechoui from the Recidemia collection
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- kg of lamb (shoulder or leg of lamb)3 unit
- soup spoonful of sweet red pepper1 unit
- coffee spoonful of hot red pepper1/4 unit
- coffee spoonful of cumin1 unit
- 1 pinch
- 1 unit
- soup spoonful of lemon juice1 unit
- of smelted butter50 g
- soup spoonful of olive oil5 unit
- glass of water1 unit
Method
1
Bloom the saffron by soaking the threads in 2 tablespoons of warm water for at least 15 minutes until the liquid turns a deep golden-orange color.
15 minutes
2
Generously season the lamb pieces with salt on all sides, pressing the seasoning firmly into the meat to ensure even coverage.
5 minutes
3
Pour the bloomed saffron liquid over the seasoned lamb, rubbing it thoroughly into the meat and allowing the flavors to penetrate.
5 minutes
4
Cover the lamb and allow it to marinate at room temperature so the saffron and salt can fully infuse the meat before cooking.
30 minutes
5
Place the lamb in a heavy-bottomed pot or Dutch oven and add just enough water to create a shallow braising liquid at the base.
5 minutes
6
Cover tightly with a lid and cook over low heat, allowing the lamb to slowly braise in its own juices and the saffron-infused liquid until completely tender.
120 minutes
7
Remove the lid and increase the heat to medium-high, reducing the remaining liquid until it thickens into a concentrated, glossy sauce that coats the meat.
15 minutes
8
Taste and adjust seasoning with additional salt as needed, then serve the mechoui hot with the pan juices spooned generously over the top.
5 minutes