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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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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)
Slow Roasted Lamb with Moroccan Spice Rub
Today we show you how to cook a slow roasted shoulder of lamb with moroccan spice rub.
Ingredients
2 tsp ground coriander.
2 tsp ground cumin.
2 tsp ground chile powder.
2 tsp light brown sugar.
1 tsp salt.
¼ tsp ground cinnamon.
¼ tsp caraway seeds. (crushed)
¼ tsp ground black pepper.
3 tbps olive oil
half lamb shoulder
Eid Recipe: Stuffed Lamb Leg With Prawns and Lamb Shank /Mechoui Gigot d'agneau et Crevete ????????????????
Two main course for your Eid table! watch till the end for ideas of how to set your table for eid.Ingredients below:
Dry rub:
-Basil/Basilic
-Maggie/stock seasoning
-Black pepper/poivre
-Mustard seeds/graine de moutarde
-Rock salt/sel
Main seasoning:
-Flat parsley/Persil chinois
-Thyme/Thym
-Garlic/Ail
-Corriander leaves/corriandeur
-Mint/menthe
-bell peppers/poivrons
-paprika
Lamb shank seasoning:
main seasoning
mustard/moutarde
oil/huile
spring onion/oignon verte
bell peppers/poivrons
mint
dates
Onions:
lamb shank seasoning
malt vinegar
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/
????????????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