Barbecued Mechoui Lamb Recipes

Steps:

• Heat oven to 375 degrees.
• Trim off any loose bits of meat and excess fat, leaving about 1/4 inch of fat. Put lamb in a roasting pan skin side up, cover with aluminum foil, and roast for 1 1/2 hours.
• Remove from oven, uncover, and rub generously with butter. Cover with foil and return lamb to oven. Repeat 3 more times, once every 15 minutes.
• After 3 1/2 hours, remove foil, raise heat to 425 degrees and cook 10 more minutes, or until the skin side is gold and crusty.
• Remove from oven, place shoulder on a large platter, and let rest for 5 minutes. Sprinkle with salt and ground cumin. Carve and serve with salt and cumin in small dishes on the side.

Steps:

• Place the lamb in a non-aluminium container.
• Combine all the ingredients for the marinade and rub over the meat.
• Cover and refrigerate overnight or let stand for 2-3 hours at room temperature.
• Bring the lamb to room temperature, if refrigerated.
• Heat the oven.
• Remove the lamb from the marinade and sprinkle with salt.
• Cook the meat until rare, remove from the oven and allow a few minutes before carving.
• Sprinkle with a little chopped mint before serving.

Steps:

• 1. Preheat the grill to medium-high.2. Open out the butterflied leg of lamb on your work surface so the inside is up and season with salt and pepper. Set aside while you prepare the spice butter.3. Combine the butter, garlic, mint leaves, coriander, paprika, and cumin in a food processor and process to a smooth paste.4. When ready to cook, spread about one third of the butter mixture over the inside of the lamb. Spread about 1 tablespoon more over the outside surface of the lamb. Arrange the lamb, outer side down, on the hot grate and grill, turning with tongs, until cooked to taste, 15 to 20 minutes per side. If the lamb starts to burn, lower the heat to medium (if gas) or move the lamb to a cooler section of the grill (if charcoal). Every 5 minutes, spread the top with some of the remaining spiced butter.5. Meanwhile, prepare the sauce. Melt the butter in a small, heavy saucepan over medium heat. Add the onion and garlic and sauté until lightly browned, about 5 minutes. Add 3 tablespoons vinegar and the mint and bring to a boil, then stir in the chicken broth. Bring to a boil, then reduce the heat to medium-low and simmer until richly flavored and slightly reduced, about 5 minutes. Remove from the heat and taste for seasoning, adding salt or vinegar as necessary.6. Transfer the lamb to a cutting board and let stand for 10 minutes before slicing. Serve the lamb with the sauce and tiny bowls of salt and cumin on the side for seasoning.Serves 8

Steps:

• Put lamb in a bowl, add rest of ingredients and, using hands, combine to cover all of lamb.
• Refrigerate for at least 1 hour.
• Grill to medium rare on the bbq.
• Don't forget the minted yogurt.