Mobile Dongle Hack 2010

Moroccan Recipe: the leg with the Moroccan way mechoui

Cooking time: 2 hours to 2.30 depending on weight

Ingredients (6-8 persons):
- a boneless leg of 3 kg about (with the saddle)

To coat:
- 150 g soft butter
- 2 cloves garlic grated
- 2 teaspoons salt
- 2 teaspoons cumin
- 2 teaspoons coriander
- 2 tablespoons paprika

For the sauce:
-
olive oil - 2 onions
- 100g currants

Preparation:

Mix melted butter paprika, cumin, coriander and salt and coat the lamb with this mixture.

Peel the skin to introduce a bit of seasoning. Allow one hour waiting in the fridge to marinate.

Skewer the lamb and place it on the grill (flat hot oven).

Rebadigeonner 4 or 5 times during cooking: the meat should be golden, crispy but not dried out.

make sauce: In a saucepan, place a tablespoon of olive oil and when it is hot, onions, finely chopped.

Melt and cook slowly without browning, then add raisins inflated. Recover the juice of lamb in the dish, add 1 to 2 tablespoons sauce.

Arrange on a platter with separate cumin for seasoning, couscous and sauce on the side.

source: http://www.marmiton.org