Ingredients for Barbecued Mechoui Lamb
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How to Make Barbecued Mechoui Lamb
- Place the 5-7 lb boneless leg of lamb in a large, non-aluminum container.
- In a bowl, whisk together the marinade ingredients: 1/2 cup olive oil, 1/4 cup red wine vinegar, 2 tbsp ground cumin, 1 tbsp paprika, 1 tbsp dried oregano, 1 tsp garlic powder, 1 tsp salt, 1/2 tsp black pepper, and 1/2 cup chopped fresh parsley.
- Generously rub the marinade all over the lamb, ensuring even coverage.
- Cover the container and refrigerate for at least 8 hours, or preferably overnight. If marinating for a shorter time, let it stand at room temperature for 2-3 hours.
- Bring the lamb to room temperature (about 1-2 hours) if refrigerated.
- Preheat your oven to 325°F (160°C).
- Remove the lamb from the marinade, reserving the marinade. Sprinkle the lamb generously with 1 tsp of sea salt.
- Place the lamb in a roasting pan and roast for approximately 3-4 hours, or until a meat thermometer inserted into the thickest part registers your desired internal temperature (135°F for medium-rare, 145°F for medium). Baste the lamb with the reserved marinade every 30 minutes.
- Remove the lamb from the oven and let it rest for at least 15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful roast.
- Sprinkle with a little chopped fresh mint before serving. Serve with your favorite sides, like couscous, roasted vegetables, or a vibrant salad.
Nutrition Information (Approximate per serving)
Sodium
65 g
Sugar
52g
Fat
830g
Carbs
12g
