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How To make Meshoui (Moroccan Lamb)
4 lb Leg of lamb
1 Carrot
1 md Onion
2 Tomatoes
1 Rib celery
1 bn Fresh parsley
1 tb Paprika
1 tb Salt
1 tb Black pepper
2 tb Chopped garlic
1 qt Water
Preheat oven to 350F. All Vegetables should be coarsely chopped. Rub paprika, salt, pepper, and garlic all over lamb. Set aside. In a roasting pan, nestle lamb in the center of the vegetables and cook, uncovered for approximately 20 min (for 4-pound leg) or until top of lamb is brown. Add water, cover, and cook for 1 1/2 hours for medium done roast. Makes 5 servings. LAMB SAUCE: Strain Vegetables from roasting pan. Put drippings in a heavy pan. Add: 2 tb tomato paste and 1 quart of water. Simmer for about 15 minutes, skimming grease from top of sauce several times. Posted by Stephen Ceideberg; September 28 1992.
How To make Meshoui (Moroccan Lamb)'s Videos
[ENG] Roasted Lamb Shoulder / مشوي كتف الخروف - CookingWithAlia - Episode 454
Let's continue the Lamb Series with the most delicious Roasted Lamb Shoulder recipe.
RECIPE:
INGREDIENTS:
1 lamb leg or shoulder, around 1.5 kg (3 pounds)
2 preserved lemons, cut into quarters and rinds only
236 ml (1 cup) vegetable oil
700 ml (3 cups) water
Marinade Ingredients:
1 teaspoon ground cumin
1 teaspoon sweet paprika
1/2 teaspoon ground turmeric
1 teaspoon ground ginger
A pinch of saffron threads
1 teaspoon salt
1/4 teaspoon pepper
3 garlic cloves, grated
1/2 onion, grated
2 tablespoons finely chopped parsley
1/4 preserved lemon, pulp only
DIRECTIONS:
Step 1: Prepare the Marinade
1- In a large bowl, mix all the marinade ingredients. Add a little bit of water and mix until you have a thick paste.
2- Make cuts in the meat, between the ribs and also in the thick shoulder meat.
3- Cover the lamb shoulder with the marinade from all sides.
Step 2: Cook the Meat
1- Place the lamb shoulder in a deep baking pan. Drizzle the vegetable oil on the meat.
2- Place the preserved lemon rinds underneath the meat, and pour water around.
3- Preheat an oven to 240 C / 475 F.
4- Place the meat in the oven in the middle rack and roast at that temperature for around 20 minutes.
5- Now reduce the temperature to 180 C / 350 F and continue cooking for another 2:30 hours, basting from time to time, until the meat is tender and the lamb has a nice dark crust. Also add water if necessary.
Step 3: Serve the Meat
1- Place the meat immediately in a large plate and let it sit for 10 minutes before serving, so that the juices spread inside the meat to make it tender.
2- In the meantime, pour the sauce in a saucepan and cook it on high heat for a few minutes so it reduces and becomes thicker.
3- Serve with salt and cumin on the side, as people like to take chunks of meat and dip it in salt and cumin for more flavors.
Crazy Street Food in Morocco???????? - Fantastic Whole Lamb BBQ - Mechoui
Marakesh, Morocco
Mechoui is a whole lamb roasted on a barbecue. This Moroccan dish and loved by many people throughout the country.
Mechoui is prepared by digging a vertical hole of 0.8 to 1 meter in diameter and 1.5 to 2 meters deep. Wood is stacked in this cavity and burns for five or six hours. When the earth surrounding the hole is smoking and the wood is transformed into embers and ashes, most of it is removed to avoid flare-ups.
All the organs of the stomach cavity are removed, with the exception of the kidneys.The lamb is skewered on a tree branch and cooked next to a pile of embers.
The prepared lamb is added to the oven vertically and enclosed with a lid covered with clay, mud, or wet sand, sealing the lid as well as possible.
Cooking lasts four to five hours. When the lamb is done, the hardened cover is broken to remove the lamb from the oven.
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Victoria Thaine's Slow-Cooked Moroccan Lamb Shoulder with Fresh Pita
Melbourne-based actress and one-time MasterChef Reject star, Victoria Thaine, shows how to cook her signature 10- to 12-hour hogget shoulder in a Moroccan-influenced marinade, based on Marrakech's traditional Lamb Alley eateries. She also gives a special nod to Andrew Zimmem of Bizarre Foods.
Slow Roasted Moroccan Leg of Lamb with Ras El Hanout
This roast leg of lamb is marinated with Morrocan spice ras el hanout and is slow-roasted in the oven for almost 4 hours until fork tender. We use both dry rub and a wet marinade to pack as much flavor into the meat as possible
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12 Hour Lamb Shoulder - Ultimate Slow Roasted Lamb!
A 3 hour lamb shoulder is great. A 12 hour lamb shoulder is better! The meat is more succulent because lower heat means less moisture loss.
And the flavour in that lamb Jus is just WOW! Better than gravy, you can't buy stock that good.
Excellent one for gatherings - make up to 4 shoulders in one oven. Entirely hands off overnight slow-roast at a very low temperature with lots of braising liquid so it's safe. The meat is so juicy it reheats 100% perfectly - I make it overnight, then reheat to serve that night.
PRINT RECIPE:
shoulder/
Moroccan lamb leg
See how to make roasted leg of lamb with an exotic combination of North African spices, giving warmth and depth to your dishes. Universal and balanced, diversifying daily cooking.
For more information:
YOU WILL NEED:
2-2.5 kg lamb leg/shoulder
1 tbsp. rated ginger
1 tbsp. grated garlic
2 tbsp. Moroccan spice mix
lemon
oil
salt and black pepper
preserved lemons (optional)
couscous (as side dish)