25 Jul 2024
Recipe of the Week: Moroccan lamb with roasted vegetables
Community Expat Cookbook

Recipe of the Week: Moroccan lamb with roasted vegetables

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!

MECHOUI_ROASTED_LAMB_Desktop_Resolution

Ingredients:

MECHOUI

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

 

Directions

  1. 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.
  2. Mix all the Mechoui ingredients (besides the lamb!) in a bowl to get a smooth paste.
  3. 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.
  4. 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.
  5. 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.
  6. Cook the lamb and vegetables for a further 3 hours, basting every 30 minutes to make the lamb flavoursome and tender.
  7. Carve the lamb into chunky pieces with a generous helping of the vegetables.

 

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Recipe: Farrah Gillani

1 Comment

  • caroline wood 1 Apr 2013

    that looks delicious..

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