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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
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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Berber & Q Middle Eastern Lamb Mechoui Feast How-to
Bosses of the Grill Berber & Q have teamed up with Restaurant Kits to bring you the ultimate feasting kit, the Middle Eastern Lamb Mechoui. Expect loud colours and big, bold flavours.
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.
????????????Quebec Lamb Méchoui ???????????? #mechoui #lamb #agneau #roastedlamb
baste recipe :
2 L beef or lamb stock
2 cans of Sprite
1 L of lemon juice
1 cup of paprika
1 jar of @mina harissa
1 cup of paprika
1/4 cup of salt
1 bunch of mint
1 bunch of thym
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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Moroccan Lamb ???? #moroccanfood