Mechoui lamb with carrot & orange salad

mechoui lamb with carrot & orange salad

Serves 4

  • 1 quality shoulder of lamb, approximately 2.5kg

  • 50 g smen or butter, at room temperature

  • 1 heaped teaspoon ground cumin, plus extra to serve

  • 1 heaped teaspoon ground coriander, plus extra to serve

  • 1 teaspoon sea salt

  • 1 small handful fresh thyme sprigs, leaves picked

  • a few sprigs fresh rosemary, leaves picked

  • freshly ground black pepper

  • 1 bulb garlic

  • 4 flatbreads

  • ½ pomegranate, seeds of

  • 250 g Greek yoghurt

  • 4 tablespoons harissa

Preheat your oven to full whack. Place the lamb shoulder in a large roasting tray, skin side up. Rub your smen or butter all over the meat until completely covered, then sprinkle over your cumin and coriander. Pound your salt and thyme leaves in a pestle and mortar and rub all those flavours all over the lamb, along with the rosemary leaves and a few good pinches of pepper.



Smash your garlic bulb open, separate the cloves and push them into the butter on the lamb. Pour around 100mls of water into the bottom of the tray and snugly cover the lamb with a double layer of foil. Put the tray into your hot oven and immediately turn the temperature down to 180ºC/350ºF/gas 4. You'll need to cook a shoulder this size for around 3 hours in total. Remove the foil for the last 30 minutes of cooking. When the skin is nice and crisp and the meat is falling off the bone and deliciously tender it's ready.



Leave to rest for 10 to 15 minutes, covered loosely with the foil. While it's resting, make the salad. Using a speed peeler or mandolin, or the grater or julienne cutter of your food processor if you've got one, shred your carrots as finely as possible into a bowl. Dress them with the orange juice, a good lug of extra virgin olive oil, a splash of red wine vinegar, the mint leaves and a pinch of salt and pepper, then toss and take to the table or divide between your plates.



Use forks to shred the lamb. Warm your flatbreads in the oven or a hot dry pan for 30 seconds or so on each side until warm and soft, then sort of scrunch each one into a rough cone shape, like in the picture. Lift up the top pocket so you can stuff in some lamb, and top with a few pomegranate seeds. Dollop some yoghurt on the side of the plate, drizzle with a little harissa and a pinch of cumin and coriander and you've got a killer meal.

Nutritional Information

Mechoui lamb with carrot & orange salad

Beautiful shredded lamb in flatbreads

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0 foodies cooked this
This tender, tasty Mechoui lamb is awesome with the fresh carrot and orange salad
Serves 4
3h 35m
Super easy
Method

I'm really proud of this beautiful dish. I'm not sure what the mechoui man I met in the market in Marrakesh would make of it, but I like to think I'm respecting the way he cooks, by using local ingredients, and linking it back with touches like the carrot and orange salad. What's great is that you can easily make this dish at home and totally get that authentic taste of Morocco. The only thing you might not be able to get hold of is smen, a type of fermented butter, but the normal stuff will work just fine.

Preheat your oven to full whack. Place the lamb shoulder in a large roasting tray, skin side up. Rub your smen or butter all over the meat until completely covered, then sprinkle over your cumin and coriander. Pound your salt and thyme leaves in a pestle and mortar and rub all those flavours all over the lamb, along with the rosemary leaves and a few good pinches of pepper.

Smash your garlic bulb open, separate the cloves and push them into the butter on the lamb. Pour around 100mls of water into the bottom of the tray and snugly cover the lamb with a double layer of foil. Put the tray into your hot oven and immediately turn the temperature down to 180ºC/350ºF/gas 4. You'll need to cook a shoulder this size for around 3 hours in total. Remove the foil for the last 30 minutes of cooking. When the skin is nice and crisp and the meat is falling off the bone and deliciously tender it's ready.

Leave to rest for 10 to 15 minutes, covered loosely with the foil. While it's resting, make the salad. Using a speed peeler or mandolin, or the grater or julienne cutter of your food processor if you've got one, shred your carrots as finely as possible into a bowl. Dress them with the orange juice, a good lug of extra virgin olive oil, a splash of red wine vinegar, the mint leaves and a pinch of salt and pepper, then toss and take to the table or divide between your plates.

Use forks to shred the lamb. Warm your flatbreads in the oven or a hot dry pan for 30 seconds or so on each side until warm and soft, then sort of scrunch each one into a rough cone shape, like in the picture. Lift up the top pocket so you can stuff in some lamb, and top with a few pomegranate seeds. Dollop some yoghurt on the side of the plate, drizzle with a little harissa and a pinch of cumin and coriander and you've got a killer meal.

Nutritional Information Amount per serving:
  • Calories 797 40%
  • Carbs 15.5g 7%
  • Sugar 6.6g 7%
  • Fat 60.6g 87%
  • Saturates 27.0g 135%
  • Protein 47.4g 105%
Of an adult woman's guideline daily amount

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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