Mechoui - North African Style Lamb Roast

Recipe found in book called "The Butcher" (Leanne Kitchen). Mechoui is dish prepared in many countries of North Africa (Algeria, Egypt, Libya, Morocco, South Sudan, Sudan, Tunisia, Western Sahara, Algeria, Morocco, Tunisia, Mauritania, and Libya). Absolutely delicious!
Happy Christmas to my Orthodox friends!

Ingredients:
2 kg(+) leg of lamb
50 g(+) butter, soft
3 garlic cloves, crushed
3 tsp coriander
2 tsp cumin
1 tsp paprika
1/2-1 tsp sea salt
1/2 cup water
Method:
Preheat oven to 220*C.
Make 1-2 cm incisions all over the lamb. Mix all the spices with butter; rub this past all over the lamb, pushing into incisions. Place lamb into a deep roasting pan; pour water into it. Roast for 10 min, baste with pan juices, then lower temperature to 160*C. Roast for another 3 hours, basting every 20 minutes. Take out of oven, let it rest 15 min before carving. Serve with spice mix of 1 tbs ground cumin and 1 tsp salt (optional) - for dipping.




Pečena jagnjetina na sjeverno-Afrički način

Srećan Božić mojim Pravoslavnim prijateljima!

Potrebno:
2kg (+) jagnjeci but
50 gr(+)maslaca, omeksalog
3 cena bijelog luka, isjeckanog / protisnutog
3 k korijander praha
2 k kima, prah
1 k paprike u prahu
1/2-1 k soli
1/2 solje vode
Nacin:
Zagrijte rernu na 220*C.
Napravite 1-2 cm ubode u mesu. Pomijesajte sve zacine sa maslacem. Natrljajte meso sa ovime, uguravajuci u ubode (kao špikovanje). Postavite jagnjetinu u dublju posudu za pecenje, zalijte vodom. Stavite u rernu na 10 min, zatim prelijte sokovima koji su se ocijedili, smanjite temp na 160*C i pecite jos 3 sata. Zalivajte meso sokovima od pecenja svakih 20 minuta. Kada je gotovo, izvadite meso i ostavite odmarati jos 15 minuta prije rezanja. Servirajte sa mjesavinom od 1 K kima u prahu i 1 k soli (po zelji)- za umakati / soliti.