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 |
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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.
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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
- 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.
- Meanwhile, unwrap the lamb to prepare for stuffing and preheat the oven to 325F.
- 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.
- Roll the leg of lamb back up and tie with butchers twine.
- 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.
- Let the meat rest about ten minutes before slicing.
- Serve with extra stuffing.