Perla Servan-Schreiber's lamb mechoui

Perla Servan-Schreiber 12:49pm, April 14, 2023

Ingredients for 5/6 people

• 1 shoulder of 1.5 kg whole lamb with bone and pallet

For the marinade

• 1 tbsp. tsp turmeric 1 tbsp. Ginger coffee powder 1 tbsp. Coffee cumin powder 1/2 tbsp. paprika coffee
• 1/2 tbsp. cinnamon coffee
• 10 cl peanut oil
• salt, pepper

Recipe:

• Ask your butcher to degrease the shoulder if necessary but, above all, to leave it whole: neither debone nor cut it.
• Rinse it with cold water and place it on the fried lick or in a dish
• Mix all the spices dry in a bowl and pour over the peanut oil.
• Stir. Brush the shoulder on both sides with a brush. Slip it into the oven
• Pour 30 cl of cold water into the dish and slide it into a cold oven
• Turn on the oven at 150 °C ( th. 5 ).

• Let cook for 2 hours, without opening the oven, without turning it over or watering it. It will have shrunk well during this prolonged stay in the oven in slow cooking, but it will be golden, melting and fragrant. If necessary, add a drop of water.
• Cut the meat into pieces (not sliced like a leg), bypassing the bones. There is little juice, if any. The mechoui, unlike the French leg, is eaten without sauce, hence the importance of accompanying it with a soft vegetable (sweet potato puree or celery puree or a salad.
• If you are more than 4, take 2 shoulders of lamb – for 2 h 30 of cooking. Know that if the lamb cooks 20 minutes more, he will not get angry. It also likes to stay in the oven off, about ten minutes before being tasted.

The hack:

So that the cooking of your meat or poultry is softer and hearty, take them out of the fridge at least an hour before. 2 hours is better. it changes everything.