M'choui (Roasted lamb)

 

                This is one of the dishes for which Morocco is famous. Originated by the Berbers, a Bedouin tribe, M'choui is traditionally made by spit-roasting a whole lamb over a bed of charcoal : the outside becomes extremely crisp, but the inside remains juicy and tender. The guests would pull off the meat with their fingers and season with salt, pepper and cumin. M'choui can also be adapted for the household oven, using smaller cuts of meat.

                Although the modern-day preference is for lamb that is quite pink, for this recipe it is essential that the lamb be cooked until it is almost falling apart.

Serves 8

• 1 large leg of lamb, about 1.75 kg (3¾ lb)
• 250 gr butter, at room temperature
• 2 garlic cloves, finely chopped
• 5 ml sea salt, plus extra for serving
• 5 ml ground cumin, plus extra for serving
• 5 ml sweet paprika, plus extra for serving
• 2 ml ground cinnamon
• 2 ml Cayenne pepper
• Mint and basil sprigs, for garnish

1. Trim all excess fat from the lamb ; slash the meat  in a number of places with a small pointed knife.
2. Mix together the butter, garlic, salt, cumin, paprika, cinnamon and Cayenne ; blend well, then rub into the meat, ensuring that it penetrates the slashes as deeply as possible.
3. Cover the meat lightly and chill for at least 2 hours, up to 12 hours, to allow the flavors to permeate the meat.
4. Preheat the oven to 450F (230C).
5. Place the lamb in a baking dish, fat side up ; bake in the oven for 15 minutes, then reduce heat to 350F (180C) and continue cooking until the meat can be easily pulled from the bone with a fork, about 2 hours.
6. Baste frequently with the juices from the baking dish.
7. To serve, place the meat on a large carving board or a metal platter and garnish with sprigs of fresh herbs.
8. Serve extra sea salt, cumin and pepper in small bowls so diners may season their meat to suit their personnal taste.

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