Lamb

Pulled lamb mechoui

Name: Pulled lamb mechoui
Prep time: 25 min
Cook time: 180 min
Total time: 205 min
Yield: 4
Ingredients: 3 garlic cloves; 30g salted butter, softened; 2 tsp ras el hanout (Moroccan spice blend – from good grocers and Middle Eastern food shops); 1 tsp each ground cumin and ground coriander; 2 tsp extra virgin olive oil; 1.5kg lamb shoulder (bone-in); 1/2 cup (100g) feta, crumbled; Seeds of 1 pomegranate; 1/2 bunch each mint and flat-leaf parsley, leaves picked, finely chopped; Toasted flatbreads, to serve

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by delicious. team

delicious. team

Feb 22, 2018

"Méchoui is a very traditional Berber lamb barbecue dish. To lighten up the rich flavours, a final showering of fresh herbs, salty feta and pomegranate seeds adds an incredible finish," says John. This recipe is an edited extract from Orange Blossom & Honey by John Gregory-Smith (Simon & Schuster, RRP $39.99). Available in stores now.

3 garlic cloves
30g salted butter, softened
2 tsp ras el hanout (Moroccan spice blend – from good grocers and Middle Eastern food shops)
1 tsp each ground cumin and ground coriander
2 tsp extra virgin olive oil
1.5kg lamb shoulder (bone-in)
1/2 cup (100g) feta, crumbled
Seeds of 1 pomegranate
1/2 bunch each mint and flat-leaf parsley, leaves picked, finely chopped
Toasted flatbreads, to serve

Method

1.

Using a mortar and pestle, pound garlic and a pinch of salt flakes to a paste. Add butter, spices and oil, and stir until smooth. Prick the lamb all over with the tip of a sharp knife and place in a large non-reactive bowl. Rub the spice paste all over the lamb. Cover and chill overnight.
2.

The next day, preheat oven to 220°C.
3.

Bring lamb to room temperature. Place in a roasting tray and pour 100ml of water around the sides. Cover with foil and place in the oven. Reduce oven to 200°C and roast lamb for 3 hours or until meat is very tender. Remove from oven, cover and stand for 20 minutes to rest.
4.

Using two forks, coarsely shred lamb. Transfer to a large serving platter, scatter with feta, pomegranate seeds and herbs, and serve with flatbread.