Mechoui is a North African lamb dish which is frequently prepared in Morocco, Tunisia, and Algeria.
Each nation has its own specific take on Mechoui.
Today we are cooking the Moroccan Leg of Lamb ,the flavorful tenderness of lamb to create a rich, memorable dish.
1 leg of lamb ( 8 pounds)
4 tablespoon soft unsalted butter
2 teaspoons finely chopped fresh Rosemary
Kosher Salt to taste
1 teaspoon cumin
Pre-heat oven to 375 degrees.
Trim off excess fat from the leg of lamb. Place lamb in a roasting pan fat side up. Cover with foil, and roast for 1 1/2 hours.Combine the butter and rosemary. Remove from oven, uncover, and baste generously with mixture of butter and rosemary. Cover with foil and return lamb to oven. Repeat this basting process 3 more times during the next hour.After 3 1/2 hours, remove foil, increase oven heat to 425 degrees and cook until the skin side is crisp and golden.Remove from oven, place the roast on a large platter, and let rest for 15 minutes.
Sprinkle with kosher salt and toasted ground cumin.