Main CourseDinner

Mechoui

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

O rețetă originală de Forkin

Durată totală: 4 ore 40 min.
Porții: 6
Dificultate: Medie
Per porție: 1.124 kcal

Fără gluten

Pregătirea ingredientelor

Ingrediente

2,5 kglamb shoulder, bone-in
6 cățelgarlic, minced
2 lingurăcumin, ground
1 lingurăpaprika, smoked
3 lingurăolive oil
2 lingurițăsalt
1 lingurițăblack pepper, freshly ground
2,5 canăwater

Ustensile

aluminum foil · cutting board · small bowl · roasting pan

Mod de preparare

Pas cu pas

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

Valori nutriționale

46%Scor

Calorii: 1.123,9kcal
Proteine: 67,7g
Carbohidrați: 4,1g
Grăsimi: 99,2g
Fibre: 0,9g
Zahăr: 0,1g

Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.

Păstrează gustul bun

Păstrare

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

Reîncălzire

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