This is one of my favourite roast lamb dishes and we cooked it for our Maundy Thursday Last Supper service at St Mary’s High Ongar. But I’d hate to think you’d reserve it solely for Easter! So assuming you’ve not gorged out on lamb over the Easter weekend, I recommend you try this very soon. It’s from Sabrina Ghayour’s, Persiana. We’ve been twitter friends for many years now and Sabrina was very happy for me to share the recipe with you here.
Mechouia style spiced roast lamb
- 2.5 kg leg or shoulder of lamb, on the bone
- 50g butter, softened
- 2 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp cumin seeds
- 2 tsp paprika
- 1 tsp cayenne pepper
- 1 tsp dried thyme
- 4 cloves garlic, crushed
- 1 tbsp sea salt, crushed
- black pepper
- Preheat the oven to 150C/300F/gas mark 2. Line a large roasting tin with nonstick baking paper.
- Using a sharp knife, make deep incisions all over the lamb so that it can absorb as much of the marinade flavour as possible.
- Put the butter into a small bowl, add the dry spices, thyme and crushed garlic and blend thoroughly until the mixture forms a paste. Rub this paste all over the lamb, pushing it into the incisions. Put the lamb on to the prepared roasting tin and roast for 5 hours, basting with its juices every 20–30 minutes or so to ensure it stays moist and hydrated.
- Once cooked, remove the lamb from the oven, cover it with kitchen foil and allow the meat to rest for 15 minutes. It should pull off the bones very easily.
Sabrina serves hers with a cumin dipping salt but I’ve always enjoyed it just as it is. Perfect in flatbreads with a yoghurt based dip, or with rice or couscous and salad for a really substantial meal. Enjoy!