Japanese-Style Lamb Mechoui
A unique fusion of Japanese and North African flavors, this recipe features a slow-cooked lamb mechoui with a sweet and savory glaze.
Ingredients
- ●1 whole leg, about 2 pounds Moroccan lamb
- ●2 tablespoons Charred moroccanUse as a spice blend
- ●2 tablespoons MoroccanUse as a spice blend
- ●1 tablespoon MechouiUse as a spice blend
- ●2 tablespoons Soy sauce
- ●1 tablespoon Honey
- ●1 tablespoon Rice vinegar
- ●1-inch piece, peeled and grated Ginger
- ●2 cloves, minced Garlic
- ●1/4 cup, thinly sliced Green onions
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
In a small bowl, mix together soy sauce, honey, rice vinegar, ginger, and garlic.
- 3
Rub the mixture all over the lamb, making sure to coat it evenly.
- 4
Place the lamb in a large Dutch oven or oven-safe pot with a lid.
- 5
Cover the pot and transfer it to the preheated oven.
- 6
Bake for 2 1/2 hours, or until the lamb is tender and falls apart easily.
- 7
While the lamb is cooking, prepare the charred moroccan spice blend by mixing together the moroccan spice blends.
- 8
After the lamb has cooked for 2 hours, brush it with the charred moroccan spice blend.
- 9
Return the lamb to the oven and continue cooking for another 30 minutes.
- 10
Remove the lamb from the oven and let it rest for 10 minutes before slicing and serving.
- 11
Garnish with green onions and serve with steamed rice or noodles.