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Mechoui I

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Description Edit

This dish, Moroccan roasted Lamb is a speciality, usually saved for special occasions or religious holidays.


Ingredients Edit


Directions Edit

Mix the paprika, cumin, butter and salt together in a small bowl. When thoroughly mixed, spread over the surface of the Lamb.

Cook the Lamb in a moderately hot oven, making sure the side with the most meat on is facing downwards.

Add a glass of water and check on the meat every fifteen minutes. Be sure to baste it regularly so it doesn't become dry.

After two hours, turn the meat over and cook the other side until golden brown, which should be another thirty minutes or so. The meat has to be so tender it's virtually falling apart.

Serve the meat whilst it's still piping hot, and season it with the cumin and salt.


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