My first attempt at Moroccan Lamb Mechoui. I purchased both the ras el hanout and the charmoula spice from Amazon.
I had my butcher cut up the leg of lamb into 2+ inch cubes and ground the tougher meat for later recipes.I made my marinade mixing the charmoula spice in olive oil, then placing that and the lamb cubes in a zip bag and leaving in the frig over night.The meat was then cooked on the grill and served with a side of couscous.It was moist, very tender and had a wonderful aromatic flavor. The only thing I will do different next time will be to cook the meat over a hot charcoal fire as directed.
I had my butcher cut up the leg of lamb into 2+ inch cubes and ground the tougher meat for later recipes.I made my marinade mixing the charmoula spice in olive oil, then placing that and the lamb cubes in a zip bag and leaving in the frig over night.The meat was then cooked on the grill and served with a side of couscous.It was moist, very tender and had a wonderful aromatic flavor. The only thing I will do different next time will be to cook the meat over a hot charcoal fire as directed.
