Lamb with Moroccan Mint Mechoui

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By Joyce Goldstein

Published 1992

  • About

Americans love lamb with mint. Most prefer sweet mint jelly, but a few enjoy the sharper English malt vinegar mint sauce. With this recipe they can have their mint in a savory way, with the romance of Morocco as an added bonus. This marinade is good on a butterflied leg of lamb, on cubed lamb brochettes, and on lamb chops. Serve with couscous and the North African-Style Beets and Carrots.