Meshoui
Serves 6
Ingredients
Method
1 Whole Lamb Or Leg Of Lamb
4 Garlic Cloves, Minced
1 tbsp. Ground Cumin
1 tbsp. Paprika
1 tsp. Cayenne Pepper
50 ml. Olive Oil
Salt to Taste
In a bowl, mix together garlic, cumin, paprika, cayenne pepper, olive oil, and salt to create a rub.
Apply the rub all over the lamb, ensuring to get into all the nooks and crannies. Allow the lamb to marinate for at least 2 hours, or overnight in the fridge.
Preheat the oven to 160°C. Place the lamb in a roasting pan and roast for about 3-4 hours, or until the meat is tender and falling off the bone. Baste regularly with its own juices.
Let the lamb rest for a few minutes before carving and serving. Enjoy your Meshoui with couscous or bread and Moroccan salads.