In this oven roasted variation of Moroccan M’choui the meat is cooked in a very hot oven then finished in a cooler oven so that its so tender it will fall from the bones. What can I say about this except that it will be one of the best lamb recipes that you ever make. The high temperature at the beginning burns the butter which is significant for this recipe. The end results will be the best lamb you have ever tasted. I added some vegetables into my roasting pot for the last 45 minutes. The vegetables mixed with juice are delectable. I also opted for a boneless leg of lamb with the fat already removed.
1 leg of lamb, 3-3-1/2 pounds
6 tablespoons butter, room temperature
2 garlic cloves, crushed
1/2 teaspoon ground cumin
1/2 teaspoon paprika
4 dashes of Tabasco sauce (optional)
salt and pepper to taste
1. Pre-heat oven to 435F. Trim the lamb of excess fat and make several diagonal cuts in the meat. In a small bowl add the butter, garlic, cumin and paprika, mix well. Fill the slits with the mixture and rub the remaining around the lamb.
2. Place the meat into a large roasting pan and cook for 15 minutes. Reduce the heat to 350F and cook for 2 hours. Baste the meat every 30 minutes while cooking.
Yields: 6 servings