Meshoui (Moroccan Lamb) is a traditional Moroccan recipe for a classic roast of spice-rubbed lamb with vegetables. The full recipe is presented here and I hope you enjoy this classic Moroccan version of: Meshoui (Moroccan Lamb).
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Also transliterated as 'mechoui', this is a classic Moroccan dish of roasted spiced lamb cooked with vegetables.
Ingredients:
1.5–2kg Leg of lamb
1 Carrot, coarsely chopped
1 medium Onion, coarsely chopped
2 Tomatoes, coarsely chopped
1 Stick celery, coarsely chopped
1 bunch fresh parsley, finely chopped
1 tsp Paprika
Salt and black pepper to taste
3–5 garlic cloves, chopped
1l Water
Method:
Rub the paprika, salt, pepper, and garlic all over lamb. Set aside to marinate for at least 2 hours.
In a roasting tin, nestle the lamb in the centre of the vegetables and cook, uncovered for approximately 20 min in an oven pre-heated to 180°C (350°F/Gas Mark 4) (for 1.8kg leg) or until the top of lamb is brown.
Add water, cover, and cook for 1 1/2 hours for medium done roast.
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