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Mechoui lamb with carrot and orange salad

I was a bit concerned the first time I cooked this recipe as my son does not normally like lamb, however my concerns were completely unjustified, he really enjoyed it. What can I say its a great alternative to a Sunday roast or as a Saturday evening to remember. Try this recipe and you wont be disappointed. This is another Jamie Oliver recipe, this one is from his 'Jamie Does' cookbook which I like. I have modified it slightly after having done this recipe several times, I added the chilli and cayenne as I felt the dish need a bit more of a kick.

Mechouli Lamb with Carrot & Orange SaladIngredients
1 shoulder of lamb (approximately 2.5kg)
50g butter, at room temperature
1 heaped teaspoon ground cumin, plus extra to serve
1 heaped teaspoon ground coriander, plus extra to serve
1 heaped teaspoon red chilli powder
1 heaped teaspoon cayenne pepper, plus extra to serve
1 teaspoon cinnamon
1 teaspoon sea salt
A small handful of fresh thyme sprigs, leaves picked
A few sprigs of fresh rosemary, leaves picked
Freshly ground black pepper
1 bulb of garlic
4 flatbreads
250g Greek yoghurt

For the carrot and orange salad
4 small carrots, peeled
Juice of 1/2 an orange
1/2 red onion finely sliced.
1/2 pomegranate, seeds only
Extra virgin olive oil
Red wine vinegar
A small bunch of fresh mint, leaves picked, larger ones torn
Sea salt and freshly ground black pepper

1. Preheat your oven to full whack. Place the lamb shoulder in a large roasting tray, skin side up. Rub your  butter all over the meat until completely covered, then sprinkle over your cumin, cinnamon, cayenne and coriander. Pound your salt and thyme leaves in a pestle and mortar and rub all those flavors all over the lamb, along with the rosemary leaves and a few good pinches of pepper.
2. Smash your garlic bulb open, separate the cloves and push them into the butter on the lamb. Pour around 100mls of water into the bottom of the tray and snugly cover the lamb with a double layer of foil. Put the tray into your hot oven and immediately turn the temperature down to 180ºC/350ºF/gas 4. You’ll need to cook a shoulder this size for around 3 hours in total. Remove the foil for the last 30 minutes of cooking. When the skin is nice and crisp and the meat is falling off the bone and deliciously tender it’s ready. Check the meat every 40 mins or so to make sure it is not drying out too much, if it is add a splash of water to the roasting tray.
3. Leave to rest for 10 to 15 minutes, covered loosely with the foil. While it’s resting, make the salad. Using a speed peeler or mandolin, or the grater or julienne cutter of your food processor if you’ve got one, shred your carrots as finely as possible into a bowl and add the red onion. Dress them with the orange juice, a good lug of extra virgin olive oil, a splash of red wine vinegar, the mint leaves and a pinch of salt and pepper, sprinkle over the pomegranate seeds  then toss and take to the table or divide between your plates.
4. Use forks to shred the lamb. Warm your flatbreads in the oven, microwave or a hot dry pan for 30 seconds or so on each side until warm and soft, then sort of scrunch each one into a rough cone shape. Lift up the top pocket so you can stuff in some lamb. Dollop some yoghurt on the side of the plate, drizzle with a little harissa and a pinch of cumin and coriander and you’ve got a killer meal.