{"id":11419,"date":"1999-06-14T20:10:33","date_gmt":"1999-06-15T03:10:33","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=11419"},"modified":"2013-11-20T20:14:31","modified_gmt":"2013-11-21T03:14:31","slug":"mechoui","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=11419","title":{"rendered":"Mechoui"},"content":{"rendered":"
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1 four-lb. leg of lamb, trimmed of fat<\/p>\n<\/div>\n

2 garlic cloves, sliced into thin slivers<\/p>\n

1\/4 C. Preserved Lemons pulp<\/p>\n

2 T. extra-virgin olive oil<\/p>\n

1 tsp. ground cumin<\/p>\n

8 celery stalks, cut into 2-inch pieces<\/p>\n

Freshly ground pepper to taste<\/p>\n

Fresh mint leaves<\/p>\n

Cumin<\/p>\n

Salt for serving<\/p>\n

\u00c2\u00a0\"MECHOUi\"<\/a><\/p>\n

Preheat the oven to 500 degrees F. With the point of a sharp knife, make thin slits around the leg of lamb. Insert the garlic slivers. Set aside.\u00c2\u00a0\u00c2\u00a0 In a medium bowl, blend the lemon pulp, olive oil, and cumin. With your fingers, spread the paste over the leg of lamb. Completely cover the bottom of a large baking dish with the celery. Set the lamb on top. Sprinkle with pepper.\u00c2\u00a0 Insert a meat thermometer into the leg of lamb, taking care it doesn’t come into contact with bone or fat. Bake on the center rack until a crust forms, 12 to 15 minutes. Reduce the heat to 350 degrees F. Continue baking until the thermometer registers 165 degrees to 175 degrees F, 1-1\/2 to 1-3\/4 hours.\u00c2\u00a0\u00c2\u00a0 Remove the lamb from the oven and let stand for 10 to 15 minutes before slicing. To serve, place the lamb slices on a bed of mint leaves. Surround with the braised celery. Serve the pan juices in a separate bowl. Place saucers filled with cumin and salt around the table for dipping.<\/p>\n

 <\/p>\n

 <\/p>\n

Yield:<\/p>\n

Calories:<\/p>\n

Fat:<\/p>\n

Fiber:<\/p>\n","protected":false},"excerpt":{"rendered":"

1 four-lb. leg of lamb, trimmed of fat 2 garlic cloves, sliced into thin slivers 1\/4 C. Preserved Lemons pulp 2 T. extra-virgin olive oil 1 tsp. ground cumin 8 celery stalks, cut into 2-inch pieces Freshly ground pepper to taste Fresh mint leaves Cumin Salt for serving \u00c2\u00a0 Preheat the oven to 500 degrees F. With the point of a sharp knife, make thin slits around the leg of lamb. Insert the garlic slivers. Set aside.\u00c2\u00a0\u00c2\u00a0 In a medium…<\/p>\n

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