Lamb Mechoui

[ecowper]

This is the recipe that changed my wife’s mind about lamb .... she was convinced that lamb was far too gamey and that, combined with mint jelly, was just a no go for her. Until she got introduced to Lamb Mechoui

I follow this recipe pretty closely, haven’t really modified it much. I happened to have some chimichurri already made, so I used that instead of charmoula. Other than that, It was Meathead’s recipe all the way.

https://amazingribs.com/tested-recipes/lamb-recipes/moroccan-leg-lamb-mechoui-recipe

Made cous cous and a tomato, olive, feta salad to go with it.

After marinading in the chimichurri for 24 hours


Sprinkled with Ras el Hanout


On the grill


Served ..... was delicious

[Greygoose]

That’s my kind of lamb right there !!!!

[ecowper]

It’s darn good .... and nothing like English style leg of lamb

[klflowers]

OK, I am liking and following so many of your recipes that I am going to need that cookbook. So you guys need to get busy

Correction - I know this one is Meathead's, but still...

[ecowper]

I’ve started building the recipe files :-)

[Troutman]

You know its funny but we actually prefer the gaminess of lamb. In fact a lot of the American lamb I've had lately is kind of devoid of that flavor and not as good to us. I guess everyone has differing tastes. I'm sure with that marinade and seasoning it tasted good regardless. Love seeing lamb in a variety of ways, definitely a favorite in the Troutman house.

[FireMan]

I’ve never heard of what you made, but I am sure lookin forward to tryin it. My wife hates lamb bein from Minnesota & always reminds her of mutton, which I’ve never had either. I hale originally fro Detroit & my first marriage was with a Lebanese gal, so a very heavy Arabic influence with Kibee, Kibee niyee, Shish Kafta etc. We ate lamb 3 or more times a week. Wouldn’t know the English style if it slapped me in the face. What you did sure looks great!

[hoovarmin]

I love that recipe.

[Sweaty Paul]

Looks delicious!

[N227GB]

I'll have to try this! I'm the only one around here that likes lamb.

[ecowper]

I converted everyone to lamb with this recipe :-)

[jhapka]

Where was this hiding on the free site? Looks awesome. Was making the herb blends and pastes a pain or not too bad?

[N227GB]

First I had seen this too, and it has been there for five years. I'll also bookmark the related spice blend and paste/marinade.

[ecowper]

jhapka it was all pretty easy over all. I have made both Charmoula and Chimichurri plenty of times and it really is a "dump it all in the blender" sort of exercise. Harissa was a bit trickier since you have to de-seed the peppers and then re-hydrate them. But also not super difficult.