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Leg of lamb, Mechoui style

Method

  • Process the crushed coriander and cumin seeds with the onions, 6 crushed garlic cloves, the ginger, olive oil, 2 tspn paprika, the sambel, preserved lemon and most of the fresh coriander until a paste is formed.
  • Then rub the marinade all over the lamb and refrigerate for at least 2 hours.
  • When ready, preheat oven to 220°-230°C.
  • Cook the lamb in the oven for about 35-40 mins. Then remove and set aside to rest for 10 mins before carving.
  • When the lamb comes out of the oven, wrap the pita bread in kitchen foil and put in the oven to heat.
  • Combine the yoghurt and mint with the remaining crushed garlic cloves and ground cumin. Transfer to a small serving bowl.
  • Place the finely sliced red onions with the remaining paprika and fresh coriander, cayenne and lemon juice in another bowl. Then massage well with your hands to combine.
  • To serve, place the yoghurt in the middle of a large serving plate and arrange the tomatoes, cucumbers, onion mixture, pita and lamb around.

Ingredients

  • 2 tbsp coriander seeds, toasted & crushed
  • 2 tspn cumin seeds, toasted & crushed
  • 2 large onions, chopped
  • 8 garlic cloves, crushed
  • 2 tspn freshly grated ginger
  • ¼ cup olive oil
  • 4 tspn paprika
  • 1-2 heaped tspn sambel oelek (or any chilli paste)
  • 2 preserved lemons, chopped
  • ½ bunch coriander, chopped
  • 1 butterflied leg of lamb, trimmed of any excess fat
  • pita bread
  • ½ cup plain yoghurt 
  • 1 tbsp chopped mint
  • a pinch of ground cumin
  • 2 red onions, finely sliced
  • 1 tspn cayenne
  • juice of 1 lemon
  • 3 ripe tomatoes, cores removed & cut into wedges
  • ½-1 continental (telegraph) cucumber, finely sliced
  • sea salt & freshly ground pepper

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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    1 lb450 gm