How to Make Moroccan Mechoui Recipe Video - About.com


Uploaded by AboutdotcomFood on 09.04.2012

Transcript:
To make Morrocan mechoui, you'll need: 1 small boneless leg of lamb
5 cloves of garlic 2 cups water
To make the spiced olive oil mixture to rub onto the lamb, you'll need:
1 tsp. cumin 1 tsp. sweet paprika
1/2 tsp. cayenne pepper 1/2 tsp. dried harissa
1/2 tsp. ras el hanut 1 tbsp. fresh or dry rosemary
1 tsp. salt 1/4 cup olive oil
This recipe makes 12 servings. First, make the olive oil mixture. Mix all
the spices, except for cumin, with the olive oil. Make sure everything is mixed evenly.
Put the lamb in the pan, then bruise the cumin. Take the cumin in the palm of your hand and
give it a good squeeze for 5 times or so until the cumin is bruised and the aroma starts
to come out. Then sprinkle the cumin over the lamb. Take a sharp chef knife and start
stabbing holes into the lamb, so you bruise the meat also. This allows the meat to absorb
the spices better. Pour the spiced olive oil mixture over the meat, and rub it all over
the leg with your hands. Take the garlic, bury the cloves into the holes in the meat.
Sprinkle the rosemary all over the meat. Add water to the cup to fill up at least half
of the pan. Use extra water if necessary. Use aluminum foil to seal the pan tightly
so that moisture will not escape as you are roasting. Have the shiny side face the meat.
If you have a heavy lid, put the lid on top of the pan to seal it even better.
Roast in the oven for 2.5 to 3 hours, at 375 to 400 degrees. Then check on the lamb, baste
it. Roast uncovered for 1 more hour. Make sure there is enough water in the pan. Add
water, if necessary. After roasting for a total of 3.5 to 4 hours,
check on the mechoui again. You can tell if it is almost done by shaking the meat a little
to check for it's overall tenderness. You can also insert your fingers into the meat
to see how hot it is. If the meat seems to be cooked properly, then roast for an additional
20 minutes while basting, so the juices in the pan can get thicker.
Afterwards, the mechoui is ready to serve. You can see that the juices have been simmered
down to a nice silky consistency. The meat should be very soft and tender. You should
be able to cut it easily with any knife. The mechoui can be enjoyed with semolina bread,
with harissa, a side of couscous if you like. Thanks for watching. To learn more, please
visit About.com.