Sunday, April 24, 2011

Mechoui Style Roasted Lamb for DNE

My latest column for The Daily News Egypt featuring an interview with Jean Michel Fraisse.

Mechoui-Style Roasted Lamb Leg
(The indicated measurements for the ingredients are set per kilo)

1 Lamb leg
20 grams of butter
4 garlic cloves, minced
2 teaspoons of ground coriander
2 teaspoons of ground cumin
2 teaspoons of chili powder
1 teaspoons of paprika
¼ teaspoon of turmeric
½ teaspoon of saffron threads, crushed
50 grams of butter, softened
2 tablespoons of salt
1 tablespoon of freshly ground black pepper

Mix all the ingredients, except for the lamb, together and blend into a find paste. Coat the lamb leg with the mixture and place in a roasting pan. Allow to marinate for 1-2 hours in the refrigerator. Remove from the refrigerator and allow to return to room temperature. Preheat your oven to 220 to 240 degrees Celsius. Put your lamb into the oven and lower the heat to 180 degrees Celsius. Roast the lamb, uncovered, for 2 hours for a 2 kg lamb leg. Baste the lamb every 15-20 minutes until it is browned and evenly colored. Transfer the lamb to a serving platter and allow to rest for at least 15 minutes before serving. If desired, the juices can be poured over and around the lamb.


  1. I just bought a leg of lamb to cook on Christmas Day and this is the perfect recipe for it! Thanks! Your lamb looks gorgeous!


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