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Recipe for Lamb in Mechoui

By Darina Allen
Josie gives a description in the book of how to do a poacher’s roast, but you can do it in your own kitchen.

Serves 8

3kg (6lb 11oz) leg of lamb with knuckle

For the mechoui:

20g (¾ oz) mint leaves, chopped

4 tablesp freshly squeezed lemon juice

4 tablesp Olive oil

2 cloves garlic, crushed

2 tablesp ground coriander

2 teasp ground cumin

2 teasp paprika

1 teasp cayenne



Prepare the mechoui by mixing ingredients together in a bowl. Rub the marinade over the leg of lamb. Place the meat in a plastic container and leave to marinate for 24 hours in the refrigerator. Preheat oven to 180C/350F/gas 4. Sprinkle lamb with salt and roast for 15-17 minutes per 500g (1lb).