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Mechoui-style lamb with crushed boiled potatoes and chopped salad

Mechoui-style lamb with crushed boiled potatoes and chopped salad

This recipe appeared in the October/November 2008 issue of Gourmet Traveller WINE.

Wine to try
2006 Carchelo Monastrell, Jumilla (Spain), A$20
Monastrell is the Spanish name for mourvèdre, or mataro as the red variety was traditionally known in Australia. It’s long been grown in the warmer regions of Spain, with compelling evidence that its origins were in Cataluña where there is a township called Mataró. The Jumilla region is just west of Alicante, so is suitably warm to ensure the full development of the typically rich, ripe inky characters of the monastrell. Although the Carchelo has bucketloads of flavour, it is not excessively brash or tannic so makes a comfortable partner to the slow-cooked lamb and the usual mix of Moroccan spices – garlic, ginger, cumin, paprika, chilli, coriander et al.

Mechoui-style lamb with crushed boiled potatoes and chopped salad

Serves 6
2.2kg   leg of lamb or shoulder
Smen paste
5   garlic cloves, chopped
50g   fresh ginger, peeled and chopped
1   red chilli, deseeded and chopped
1½ cups   coriander, chopped
1½ cups   flat-leaf parsley, chopped
2 tsp   ground cumin
2 tsp   ground coriander
2 tsp   sweet paprika
100g   butter, softened
Cumin salt
1 tbsp   ground cumin
3 tbsp   sea salt
Chopped salad
4   tomatoes, diced
4   Lebanese cucumbers, deseeded and diced
1   white onion, finely diced
1 bunch   purslane or rocket leaves
Juice   of 1 lemon
½ cup   extra-virgin olive oil
1 tbsp   dried mint
To serve:   1 cup fresh pomegranate seeds, crushed; boiled potatoes dressed with finely chopped flat-leaf parsley and olive oil; and grilled hot green chillies.


1 For smen paste, place all ingredients in a food processor. Season with sea salt and freshly ground black pepper and blend to a fine paste. Transfer to a bowl. Cut small incisions in the lamb with a sharp knife and rub with smen paste, especially into the incisions. Place in a roasting tray, cover and refrigerate for at least 2 hours.
2 To cook mechoui-style lamb, remove lamb from refrigerator and allow to return to room temperature. Pour 3 cups cold water around the lamb and roast in a preheated oven at 220C for 20 minutes. Reduce heat to 160C and continue to roast for 2-3 hours, basting occasionally with the juices in the pan, or until the meat is tender and has a crisp, brown crust that can be removed easily. Sprinkle with pomegranate seeds and serve with crushed potatoes, cumin salt, chopped salad and grilled green chillies.
3 For cumin salt, mix ingredients together and serve in a bowl as an accompaniment to the roast lamb.
4 For chopped salad, combine tomatoes, cucumbers, onion and purslane in a bowl. Add lemon juice and oil. Sprinkle over dried mint, season with sea salt and freshly ground black pepper and combine well. Serve immediately with mechoui-style lamb.


RECIPE Andy Harris PHOTOGRAPHY William Meppem STYLING Sabine Schmitz DRINK SUGGESTION Peter Bourne

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