Moroccan Slow-Roasted Lamb – Jess's Underground Kitchen
Moroccan méchoui lamb is traditionally prepared by roasting a whole lamb on a spit, very slowly, until the meat falls off the bone. I love preparing a lamb roast on a lazy Sunday morning, letting it...
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Cooking tools:
- Roasting pan
- Baster
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Oven
- Stove
- Saucepan
- Spoon
- Plastic wrap
- Refrigerator
Ingredients
- 1 whole leg (or shoulder) of lamb, approximately 1.6–2kg
- 50g butter, at room temperature
- 6 cloves garlic, crushed
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons fresh rosemary leaves, roughly chopped
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1⁄2 teaspoon turmeric pinch of cayenne pepper
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