Mechoui (Moroccan Lamb)

Friends of mine just got back from Zanzibar- and pasted this recipe on to me – this recipe is all about the spice the better the quality of spice the tastier the lamb will be BUT dont go wild with the spices you will lose the flavor of the lamb.

Mechoui is an Arabic word meaning “roasted on an open fire” as opposed to oven-roasted

The Mechoui versions from Morocco and Tunisia are quite different.  The lamb may be cooked outdoors, but in a manner similar to Polynesian “kalua pig”, or cooked in an earthenware dish.  Hence, there is no crispy skin, which makes it much less attractive to aficionados

The Goodies…………..

+/- 4 Kg Leg of lamb (bone-in)
1 Carrot
1 med Onion
2 Tomatoes
2 celery
1 bunch Fresh parsley
1 stalk Thyme (ts if dried)
1 tbs Paprika ( try find a good quality)
1 tbs Salt
1 tbs Black pepper
2 tbs Chopped garlic
2lt Water

The Mission………

Preheat oven to 200 Degrees. 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 centre of the vegetables and cook, uncovered for approximately 20 min (for 4kg leg) or until top of lamb is brown. Add water, cover, and turn done to 160 degrees and cook for 1 1/2 hours for medium done roast. Makes 6 to 8 servings.
And great the next morning on a nice sandwich.

LAMB SAUCE:

Strain vegetables from roasting pan. Put drippings in a heavy pan. Add: 2 tbs tomato paste and 500ml of water. Simmer for about 15 minutes, skimming grease from top of sauce several times.