Tajine Mechoui Lamb

Name: Tajine Mechoui Lamb
Prep time: PT30 minutes
Cook time: PT4 hours
Total time: PT4 hours 30 minutes
Yield: 6
Cuisine: Algeria
Ingredients: 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); undefined undefined Salt (to taste); undefined undefined Black pepper (to taste); 2 tbsp Lemon juice; 0.5 cup Water (for roasting pan); 6 tbsp Unsalted butter (melted, for basting)

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.

준비 시간30 minutes

조리 시간4 hours

총 시간4 hours 30 minutes

1회 제공량6

난이도Medium

원본· Feb 8

나만의 버전 만들기

👨‍🍳 조리법

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.

요리 기록 추적

💡 전문가 팁

✓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.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

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.