Leg of Lamb with Dried Fruit Stuffing | Mechoui
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Today we’re tackling the lambiest of all lamb dishes – Mechoui, a dish enjoyed in Mauritania and nearby Morocco. Think “epic stuffed leg of lamb.” This Mauritanian version includes a sweet filling made with dried fruit and rice – a perfectly addicting way to perk up the intense gaminess of the roast.
Servings Prep Time
6 people 20 minutes
Cook Time Passive Time
3 hours 10 minutes
Servings Prep Time
6 people 20 minutes
Cook Time Passive Time
3 hours 10 minutes
Leg of Lamb with Dried Fruit Stuffing | Mechoui
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Today we’re tackling the lambiest of all lamb dishes – Mechoui, a dish enjoyed in Mauritania and nearby Morocco. Think “epic stuffed leg of lamb.” This Mauritanian version includes a sweet filling made with dried fruit and rice – a perfectly addicting way to perk up the intense gaminess of the roast.
Servings Prep Time
6 people 20 minutes
Cook Time Passive Time
3 hours 10 minutes
Servings Prep Time
6 people 20 minutes
Cook Time Passive Time
3 hours 10 minutes
Ingredients
  • 1 boneless leg of lamb (3.5-4 lbs)
  • 1/4 cup raisins
  • 2 dates , pitted
  • 4 dried figs , chopped
  • 1 onion , diced
  • 1 cup white rice , uncooked
  • 2 1/2 cups chicken broth – OR –
  • beef broth
  • 1/2 tsp ground coriander
  • salt
  • pepper
Servings: people
Units:
Instructions
  1. Chop the onion, dried fruits, and add to a skillet with rice, stock, salt, pepper and ground coriander. Cover and simmer for about 10 minutes.
  2. Meanwhile, unwrap the lamb to prepare for stuffing and preheat the oven to 325F.
  3. If you choose to stuff the lamb, lay slightly cooled rice and fruit mixture along the meat. Reserve extra rice stuffing in a casserole to bake.
  4. Roll the leg of lamb back up and tie with butchers twine.
  5. Roast for 2 1/2 to three hours (or 25 minutes per pound of meat plus stuffing, plus an extra 25 minutes for medium). Add the small casserole of stuffing in the last 30-45 minutes of roasting, covering if it seems to be drying out.
  6. Let the meat rest about ten minutes before slicing.
  7. Serve with extra stuffing.