 |
 |
Lamb
Elegance – Lamb Méchoui
Méchoui
is an Arab word meaning roast and it is given especially to whole lamb
cooked outdoors on a spit over a charcoal or wood fire.
It is regarded as the "very best" in the Middle East, where
lamb is the most important meat.
In some sections of Canada, Méchoui parties are becoming the fashion
and always thoroughly enjoyed. The equipment needed is simple and once
you are organized, it is easy to do.
Have the butcher prepare a whole baby lamb, weighing about 25 - 45 pounds
on foot. Make sure the butcher cuts only a 12 - 14 inch opening in the
middle of the stomach. Do not hang longer than 48 hours.
Wash lamb inside and out with a cloth dipped in cider or wine vinegar,
mixed half and half with water, then pat dry with paper towels.
Crush 10 to 12 cloves of unpeeled garlic with 3 tablespoons coriander
seeds and 5 tablespoons coarse salt (do this with ingredients wrapped
in a cloth and crushed with a heavy knife or a stone as the Arabs do).
Pour mixture in stomach of lamb, add 2 teaspoons freshly ground pepper,
2 lemons, unpeeled and sliced, 1/2 pound margarine in one piece. Tie opening
with a soft wire. I like to use florist wire, because it is easy to manipulate,
but any wire can be used (string or thread would burn during cooking period).
Push the metal rod through the lamb from head to hind quarters, and truss
the legs together with wire attaching them to the spit. Then rub outside
of lamb all over with 1 pound margarine creamed with 2 tablespoons paprika,
2 tablespoons each of thyme and ground cumin.
Melt another pound of margarine, add the juice of 3 lemons and 1 tablespoon
thyme. Use as basting sauce. When I have fresh thyme I tie a large bouquet
on a dishmop and use that to dip in the basting mixture to brush the lamb
lightly each time it is turned (about every 15 - 20 minutes).
Build a bed of red-hot coals thick enough to last 3 - 4 hours. Suspend
the lamb in front of it as shown in the illustration.
Under the lamb place a large baking tray or make one with a double layer
of heavy duty foil to catch the drippings to be used as gravy.
It usually takes 3 hours, the lamb when ready should be golden brown and
crisp on the outside and the meat very juicy on the inside.
When ready to serve – remove wire from opening and pour juice in
pan (2 [people] are needed to do this) – then pour the whole into
a hot saucepan. Add 2 cans of undiluted consommé and if you feel
so inclined, add 2 cups dry Madeira or 1 cup rye whisky. Let the whole
get hot while scraping the pan and add to the meat juices in the saucepan.
Serve very hot, easy to do by reheating a few seconds over the hot charcoals.
To serve get a good carver to cut it. Remove from rod to a large table
covered with oilcloth – with hot platter in front of lamb to place
cut meat – each one helps himself and always enjoys the delicate
fine flavour that only a roasted "Méchoui" can give to
the lamb.
The Moroccans place on tables bowls of coarse salt mixed with ground cumin
– 2 tablespoons salt to 1tablespoon cumin – they dip their
pieces of meat lightly into it. You may enjoy trying it!
 |
|
 |
 |
