07 January 2012

Mechoui - North African Style Lamb Roast


Recipe found in book called "The Butcher" (Leanne Kitchen). Mechoui is dish prepared in many countries of North Africa (Algeria, Egypt, Libya, Morocco, South Sudan, Sudan, Tunisia, Western Sahara, Algeria, Morocco, Tunisia, Mauritania, and Libya). Absolutely delicious!
Happy Christmas to my Orthodox friends!

Ingredients:
2 kg(+) leg of lamb
50 g(+) butter, soft
3 garlic cloves, crushed
3 tsp coriander
2 tsp cumin
1 tsp paprika
1/2-1 tsp sea salt
1/2 cup water
Method:
Preheat oven to 220*C.
Make 1-2 cm incisions all over the lamb. Mix all the spices with butter; rub this past all over the lamb, pushing into incisions. Place lamb into a deep roasting pan; pour water into it. Roast for 10 min, baste with pan juices, then lower temperature to 160*C. Roast for another 3 hours, basting every 20 minutes. Take out of oven, let it rest 15 min before carving. Serve with spice mix of 1 tbs ground cumin and 1 tsp salt (optional) - for dipping.




Pečena jagnjetina na sjeverno-Afrički način

Srećan Božić mojim Pravoslavnim prijateljima!

Potrebno:
2kg (+) jagnjeci but
50 gr(+)maslaca, omeksalog
3 cena bijelog luka, isjeckanog / protisnutog
3 k korijander praha
2 k kima, prah
1 k paprike u prahu
1/2-1 k soli
1/2 solje vode
Nacin:
Zagrijte rernu na 220*C.
Napravite 1-2 cm ubode u mesu. Pomijesajte sve zacine sa maslacem. Natrljajte meso sa ovime, uguravajuci u ubode (kao špikovanje). Postavite jagnjetinu u dublju posudu za pecenje, zalijte vodom. Stavite u rernu na 10 min, zatim prelijte sokovima koji su se ocijedili, smanjite temp na 160*C i pecite jos 3 sata. Zalivajte meso sokovima od pecenja svakih 20 minuta. Kada je gotovo, izvadite meso i ostavite odmarati jos 15 minuta prije rezanja. Servirajte sa mjesavinom od 1 K kima u prahu i 1 k soli (po zelji)- za umakati / soliti.

12 comments:

  1. thanks for visiting back! your roast lamb looks delicious!

    cheers!
    ..TREK..

    ReplyDelete
  2. Just mouthwatering...looks so easy to prepare & delicious!

    ReplyDelete
  3. Jasna, želim ti svako dobro u Novoj godini te ostvarenje svih želja!!

    Ps
    Hvala ti na komentaru (na mom blogu) i na lijepim željama!
    Ankica
    ****************

    0vaj recept bi valjalo isprobati, volim janjetinu!

    ReplyDelete
  4. I tried the Moroccan cuisine in a restaurant near my house and I like it.
    It's a very good recipe, the spices that make it very tasty leads.
    A greeting.

    ReplyDelete
  5. Unos de mis platos preferidos es el cordero asado y de ésta forma bien tostado,es lo mejor y muy sabroso,te ha quedado perfecto,abrazos hugs,hugs.

    ReplyDelete
  6. Bas zanimljivi zacini u kombinaciji. Verujem da bi mi sedopalo, ali ne mogu da garantujem za moje roditelje... :)

    ReplyDelete
  7. Odlična kombinacija i jako neobična za naše krajeve. Kad su ovakve stvari u pitanju ja moram da smanjim začine zbog ostalih. Hvala na lepim željma i nadam se da ste ti i tvoj porodica proveli ove praznične dane za nama u miru i blagostanju i na okupu.

    ReplyDelete
  8. hi Jasna, ok ok ok...i know this looks suoer delicious, especially when lamb is one of my favorite... wow! thanks, already bookmarked.
    have a wonderful day dear

    ReplyDelete
  9. Hvala,na lepim zeljama,od srca sve najbolje tebi i tvojoj porodici,i da budes uvek ovako kreativna...samo se pitam gde li nalazis ovako interesantne recepte:)...
    kod nas vlada neka jednolicnost,kad su u pitanju zacini,stavis li malo vise neceg 'novog, niko nece da jede :(

    ReplyDelete
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    ReplyDelete
  11. Hi,

    I am very impressed after reading through parts of your blog. With your cooking skills I think you could be interested in this competition I have found. You cook your national dish and then you have the opportunity to win an iPad mini or money. It could also be a good chance for you to let more people know about your blog since you will be shown on their homepage and in a cookbook!
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    I hope you will be win..

    Thanks

    ReplyDelete

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