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Tajine Mechoui Lamb
A flavorful and tender slow-roasted lamb dish, inspired by the traditional Algerian Mechoui. This version is adapted for home cooking, featuring a leg of lamb marinated in a blend of aromatic spices and slow-cooked until fall-off-the-bone tender.
🧂 Ainekset
- 1 whole Leg of lamb(about 5-6 pounds, bone-in)
- 0.5 cup Olive oil
- 8 cloves Garlic(minced)
- 2 tbsp Paprika
- 2 tbsp Ground cumin
- 2 tbsp Ground coriander
- 0.5 tsp Ground cinnamon
- 1 tsp Cayenne pepper(optional, adjust to taste)
- Salt(to taste)
- Black pepper(to taste)
- 2 tbsp Lemon juice
- 0.5 cup Water(for roasting pan)
- 6 tbsp Unsalted butter(melted, for basting)
👨🍳 Ohjeet
- 1
Prepare the marinade: In a bowl, combine olive oil, minced garlic, paprika, ground cumin, ground coriander, ground cinnamon, cayenne pepper (if using), salt, black pepper, and lemon juice. Mix well to form a paste.
- 2
Marinate the lamb: Place the leg of lamb in a large, shallow dish. Rub the marinade all over the lamb, ensuring it is evenly coated. Cover and refrigerate for at least 4 hours, or preferably overnight.
- 3
Preheat the oven: Preheat your oven to 300°F (150°C). Place the marinated leg of lamb on a rack set inside a roasting pan. Add 1/2 cup of water to the bottom of the pan.
- 4
Slow roast the lamb: Tightly cover the roasting pan with aluminum foil. Place the pan in the preheated oven and roast for 4 to 5 hours, or until the meat is very tender and starting to pull away from the bone.
- 5
Crisp the skin: Increase the oven temperature to 450°F (230°C). Remove the foil from the roasting pan. Return the lamb to the oven and roast for another 15-30 minutes, basting every 5-10 minutes with the melted butter, until the surface is browned and crispy.
- 6
Rest and serve: Remove the lamb from the oven. Tent loosely with foil and let it rest for at least 20-30 minutes before carving. Serve hot with crusty bread or couscous.
💡 Ammattilaisvinkit
- ✓For a more traditional Mechoui experience, consider using a charcoal grill and a spit rotisserie if available.
- ✓Ensure the lamb is at room temperature before roasting for more even cooking.
- ✓Don't skip the resting period; it allows the juices to redistribute, resulting in more tender meat.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a tablespoon of dried herbs like thyme or rosemary to the marinade.
- For a smoky flavor, you can add wood chips to your charcoal grill if using that method.