The trick is to smoke the meat and not make the meat smoke

MECHOUI OF LAMB WITH BERBER SPICES

  Date: September 11, 2010
  Favorite: Lamb
  Viewing: Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show.
  Learn More: Click HERE to jump to additional Info about this recipe.

NOTE:
USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.

Info
The pictures of this recipes from PLANET BBQ looked good enough to eat, right of the page. The lamb was studded with large slices of onion, garlic & ginger placed in slits cut into the skin in a crosshatch pattern. The lamb was basted with a thick sauce called Charmoula which also used garlic, onion & ginger plus cilantro, smoked paprika, cumin, salt, pepper , EVOO and water. The lamb was rotisserie grilled with some oak chip smoke. The roast taken to a rather high 190 degrees per the recipe. It seems the Moroccans like their lamb well down. I was a little scared cooking it this high, but my dad who is not a lamb lover, loved this lamb. The lamb was served with the remaining Chermoula sauce, MOROCCAN GRILLED PEPPER SALAD also from PLANET BBQ and a homemade rice pilaf. It was an awesome meal
Related Photo Entries:
Recipe Source:
Alt image
King Arthur Flour Website

Planet Barbecue:

Mechoui of Lamb or Goat with Berber Spices - Page 272
Grill:
Alt image
Kenmore Elite Gas Grill

Rotisserie Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • Kenmore Cast Iron Roast Pan