Main CourseDinner

Mechoui

Name: Mechoui
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 40 min
Yield: 6 porsiyon
Cuisine: moroccan, north_african
Ingredients: 2,5 kg lamb shoulder bone-in; 6 diş garlic minced; 2 yemek kaşığı cumin ground; 1 yemek kaşığı paprika smoked; 3 yemek kaşığı olive oil; 2 çay kaşığı salt; 1 çay kaşığı black pepper freshly ground; 2,5 su bardağı 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.

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 4 sa. 40 dk.
Porsiyon: 6
Zorluk: Orta
Porsiyon başına: 1.124 kcal

Glütensiz

Ön hazırlık

Malzemeler

2,5 kglamb shoulder, bone-in
6 dişgarlic, minced
2 yemek kaşığıcumin, ground
1 yemek kaşığıpaprika, smoked
3 yemek kaşığıolive oil
2 çay kaşığısalt
1 çay kaşığıblack pepper, freshly ground
2,5 su bardağıwater

Ekipman

aluminum foil · cutting board · small bowl · roasting pan

Hazırlanışı

Adım adım

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

Porsiyon başına

Besin değerleri

46%Puan

Kalori: 1.123,9kcal
Protein: 67,7g
Karbonhidrat: 4,1g
Yağ: 99,2g
Lif: 0,9g
Şeker: 0,1g

Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.

Tazeliğini koruyun

Saklama

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

Yeniden ısıtma

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