Sometimes only a leg of lamb will do, especially on Easter Sunday! This is the recipe for Mechoui, a Moroccan slow-cooked lamb recipe that brings something a little exotic to your table at this time of year. Enjoy and Glad Påsk!
2.2kg (5lb) leg of lamb
75g butter, softened at room temperature
3 garlic cloves, crushed
3 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon paprika
¼ teaspoon salt
MOROCCAN-SPICED ROASTED VEGETABLES
1kg shallots, halved (or quartered if large)
4 tablespoons olive oil
1kg butternut squash, peeled, seeded, and cut into 3/4-inch cubes
4 large red bell peppers, cut into 1/2-inch-thick strips
1kg sweet potatoes, peeled and cut into cubes
1 teaspoon salt
4 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground cinnamon
50g unsalted butter, cut into bits
- Preheat the oven to a hot 220°C / 425°F. With a sharp knife, cut small deep slits in the top and sides of the lamb.
- Mix all the Mechoui ingredients (besides the lamb!) in a bowl to get a smooth paste.
- With the back of a spoon, rub the paste all over the lamb, then use your fingers to spread the paste and make sure the lamb is all covered.
- Put the lamb, bone-side down, in a deep baking dish and put on the top shelf of the oven. Bake for 10 minutes. then baste and return to the oven. Reduce the temperature to 150°C / 300°F. Bake for 20 minutes.
- Meanwhile toss together all the Moroccan-spiced roasted vegetable ingredients (except the butter) together and divide into 2 large shallow baking pans. Dot the vegetables with the butter and place in the oven along with the lamb after the 20 minutes are up. Baste the lamb.
- Cook the lamb and vegetables for a further 3 hours, basting every 30 minutes to make the lamb flavoursome and tender.
- Carve the lamb into chunky pieces with a generous helping of the vegetables.
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