Main CourseDinner

Mechoui

Name: Mechoui
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 40 min
Yield: 6 porties
Cuisine: moroccan, north_african
Ingredients: 2,5 kg lamb shoulder bone-in; 6 teentje garlic minced; 2 el cumin ground; 1 el paprika smoked; 3 el olive oil; 2 tl salt; 1 tl black pepper freshly ground; 2,5 kopje water

Mechoui is a traditional Moroccan dish featuring a whole lamb or a large cut of lamb, slow-roasted until incredibly tender and falling off the bone. This recipe focuses on a lamb shoulder, seasoned simply to highlight the meat's natural flavors. It's perfect for a special occasion or a large gathering.

Een origineel recept van Forkin

Totale tijd: 4 uur 40 min
Porties: 6
Moeilijkheid: Gemiddeld
Per portie: 1.124 kcal

Glutenvrij

Mise-en-place

Ingrediënten

2,5 kglamb shoulder, bone-in
6 teentjegarlic, minced
2 elcumin, ground
1 elpaprika, smoked
3 elolive oil
2 tlsalt
1 tlblack pepper, freshly ground
2,5 kopjewater

Keukengerei

aluminum foil · cutting board · small bowl · roasting pan

De bereidingswijze

Stap voor stap

1
Preheat your oven to 160°C (325°F).
Ongeveer 10 min
2
In a small bowl, combine the minced garlic, cumin, smoked paprika, olive oil, salt, and black pepper to create a paste.
Ongeveer 5 min
3
Pat the lamb shoulder dry with paper towels.
Ongeveer 1 min
Tip van de kok: Removing excess moisture helps the seasoning adhere better and promotes a crispier exterior.
4
Rub the seasoning paste generously all over the lamb shoulder, ensuring it gets into any crevices.
Ongeveer 5 min
Tip van de kok: You can make small incisions in the lamb to allow the paste to penetrate deeper, if desired.
5
Place the seasoned lamb shoulder in a large roasting pan.
Ongeveer 1 min
6
Pour the water into the bottom of the roasting pan, around the lamb.
Ongeveer 1 min
Tip van de kok: This helps create a moist environment, preventing the lamb from drying out during the long cooking process.
7
Cover the roasting pan tightly with aluminum foil.
Ongeveer 1 min
Tip van de kok: Ensure a good seal to trap the steam and moisture.
8
Roast in the preheated oven for 3.5 to 4 hours, or until the lamb is extremely tender and easily pulls away from the bone.
Ongeveer 4 uur
Tip van de kok: Check for tenderness by gently prodding with a fork; it should feel very soft.
9
Remove the foil during the last 30 minutes of cooking to allow the exterior to brown slightly.
Ongeveer 30 min
Tip van de kok: Keep an eye on it to prevent burning.
10
Once cooked, remove the lamb from the oven and transfer it to a cutting board.
Ongeveer 1 min
11
Tent the lamb loosely with foil and let it rest for at least 20 minutes before carving or shredding.
Ongeveer 20 min
Tip van de kok: Resting allows the juices to redistribute, resulting in a more tender and flavorful meat.
12
Serve the mechoui warm, traditionally with fresh bread and a simple salad.

Per portie

Voedingswaarden

46%Score

Calorieën: 1.123,9kcal
Eiwit: 67,7g
Koolhydraten: 4,1g
Vet: 99,2g
Vezels: 0,9g
Suiker: 0,1g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store any leftover mechoui in an airtight container in the refrigerator.

Opwarmen

Gently reheat in the oven at a low temperature, covered with foil, until warmed through, or microwave in short bursts.