Mechoui is a North African lamb dish. Traditionally the whole lamb is roasted in it’s skin. This easier version is just as tasty and accompanied by couscous filled with fresh greens.
Ingredients
- 6 cloves garlic, crushed
- 3 teaspoons ground coriander
- 3 teaspoons ground cumin
- 2 teaspoons sweet paprika
- 1 teaspoon ground cinnamon
- 1/2 teaspoon firmly packed saffron threads, dry-roasted, crumbled
- 3 teaspoons flaked sea salt
- 75g unsalted butter, melted, cooled
- 1.8kg easy-carve leg of lamb
- 1 bunch Dutch (baby) carrots, trimmed
- 1 bunch pencil leeks, trimmed
- 100g green olives
Green couscous
- 1 cup (200g) couscous
- 2 tablespoons olive oil
- 5 green onions, thinly sliced
- 1 large Lebanese cucumber, halved lengthways, seeded, finely chopped
- 1/2 baby cos lettuce or 4 large cos leaves, shredded
- 1/2 bunch flat-leaf parsley, coarsely chopped
- Juice of 1/2 lemon
Method
- Step 1Preheat oven to 220°C. Combine garlic, spices, sea salt and butter in a bowl. Place lamb on a rack in a roasting pan. Press 1/4 of spice mixture into middle of lamb, then brush remaining over top and sides. Roast in the oven for 10 minutes.
- Step 2Reduce oven to 180°C. Baste lamb with cooking juices. Add 2 tablespoons water to pan and roast for a further 1 1/2 hours, basting every 30 minutes. Add carrots, leeks and olives 30 minutes before lamb is cooked. Remove from oven, cover with foil and rest for 20 minutes.
- Step 3Meanwhile, for couscous, combine couscous, oil, 1 teaspoon salt and pepper to taste in a heatproof bowl. Stir in 200ml boiling water, cover with plastic wrap and set aside for 10 minutes. Fluff with a fork and stir in remaining ingredients. Serve lamb and vegetables with couscous.
- Low carb
- Lower gi
Nutrition
4276 kj
Energy
57g
Fat Total
22g
Saturated Fat
82g
Protein
2352.23mg
Sodium
42g
Carbs (total)
All nutrition values are per serve
Related Video
- Author: Sophia Young
- Image credit: Scott Hawkins & Andrew Lehmann
- Publication: Notebook:
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