Name: Oven-Roasted M’choui
Cuisine: Moroccan
Ingredients: 1 teaspoon sweet red pepper; ¼-½ teaspoon hot red pepper; 2 teaspoons coarse salt; 2 teaspoons powdered cumin; 450 g/1 lb (2 cups) butter; 2–4 cloves garlic, peeled and finely chopped; 1 forequarter lamb, about 4.5 kg/10 lb, or 1 saddle lamb

Preparation info

Difficulty
Complex

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

1 forequarter lamb, about 4.5 kg/10 lb, or 1 saddle lamb

Africa
Morocco
Marrakech
Main course
Gluten-free
Mediterranean

Method

Carefully trim extraneous fat from lamb. Cut each leg behind knuckle and bend leg back at knuckle, fastening it in position with kitchen string. Then, with a sharp knife, cut shallow diagonal incisions along upper leg and breast of lamb.
Blend softened butter, garlic, salt, cumin, sweet and hot red peppers into a paste and rub well into meat. Set aside for at l

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