Main CourseDinner

Mechoui

Name: Mechoui
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 40 min
Yield: 6 porcji
Cuisine: moroccan, north_african
Ingredients: 2,5 kg lamb shoulder bone-in; 6 ząbek garlic minced; 2 łyżka cumin ground; 1 łyżka paprika smoked; 3 łyżka olive oil; 2 łyżeczka salt; 1 łyżeczka black pepper freshly ground; 2,5 szklanka 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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 4 godz. 40 min
Porcje: 6
Trudność: Średni
Na porcję: 1124 kcal

Bezglutenowy

Przygotowanie stanowiska

Składniki

2,5 kglamb shoulder, bone-in
6 ząbekgarlic, minced
2 łyżkacumin, ground
1 łyżkapaprika, smoked
3 łyżkaolive oil
2 łyżeczkasalt
1 łyżeczkablack pepper, freshly ground
2,5 szklankawater

Sprzęt

aluminum foil · cutting board · small bowl · roasting pan

Sposób przygotowania

Krok po kroku

1
Preheat your oven to 160°C (325°F).
Około 10 min
2
In a small bowl, combine the minced garlic, cumin, smoked paprika, olive oil, salt, and black pepper to create a paste.
Około 5 min
3
Pat the lamb shoulder dry with paper towels.
Około 1 min
Wskazówka kucharza: 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.
Około 5 min
Wskazówka kucharza: 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.
Około 1 min
6
Pour the water into the bottom of the roasting pan, around the lamb.
Około 1 min
Wskazówka kucharza: 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.
Około 1 min
Wskazówka kucharza: 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.
Około 4 godz.
Wskazówka kucharza: 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.
Około 30 min
Wskazówka kucharza: Keep an eye on it to prevent burning.
10
Once cooked, remove the lamb from the oven and transfer it to a cutting board.
Około 1 min
11
Tent the lamb loosely with foil and let it rest for at least 20 minutes before carving or shredding.
Około 20 min
Wskazówka kucharza: 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.

Na porcję

Wartości odżywcze

46%Ocena

Kalorie: 1123,9kcal
Białko: 67,7g
Węglowodany: 4,1g
Tłuszcz: 99,2g
Błonnik: 0,9g
Cukry: 0,1g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

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

Odgrzewanie

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