Enjoy the taste of North Africa with this succulent Moroccan Mechoui–style lamb. The roasted cumin salt helps cut the fattiness of the lamb.
Serves 8
Takes 35 minutes to make, 20-24 minutes to barbecue, plus marinating
Per serving:
389kcals
21.6g fat (0.3g saturated)
50.8g protein
0.2g carbs
trace sugar
1g salt
1. Trim away any excess fat from the lamb and open out any thicker areas so that it is all 4-5cm thick – this will help it to cook more evenly.
Lamb can be fatty, so you might need to move it during cooking to avoid flare-ups caused by the fat dripping onto the flames.
2. In a pestle and mortar, grind the spice seeds to a powder and mix to a paste with the paprika, oil and a pinch of salt. Put the lamb in a dish and rub the paste all over the meat. Cover and set aside for at least 1 hour.
3. Meanwhile, make the cumin salt. Heat a dry frying pan over a high heat, reduce the heat and add the cumin, shaking for a few seconds until aromatic. Tip into a mortar and grind to a coarse powder. Stir in the salt and plenty of black pepper. Set aside.
4. If using a charcoal barbecue, light 30-40 minutes before you want to start cooking. If using a gas barbecue, light 10-15 minutes ahead. Put the lamb onto the barbecue, skin-side down, and cook for 10-12 minutes on each side for medium-rare. (Cook for longer if you like.) Lift onto a board, cover with foil and rest for 5 minutes.
5. To serve, carve the lamb into slices. Serve with the cumin salt and drizzle with any meat juices and the Saffron and mint yogurt (see recipe).
© delicious. magazine
The best of British cooking from Hugh Fearnley-Whittingstall
.jpg)
Recreate all your favourite F Word dishes.jpg)
Your Comments
Post your comment
Please note: In order to post a comment you need to be registered and logged in to Channel 4:
Sign In Here or Register Here
Comments closed
Comments are closed at the present time
Comments
Thank you for your comment!
Your message will be reviewed and the best ones will be published below.
If you intended to make an official comment to Channel 4 please contact us.