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Lamb Mechoui Recipe



Ingredients :

1 (top) leg of lamb of about 2kg cut into two parts to facilitate cooking
One tablespoon of butter
500g of onions (recommended, but I put a little less)
7cl of sauce oil
5 garlic cloves
2 cube maggi bouillon, salt, pepper, a pinch of chilli, 1 teaspoon of ginger
3 tablespoon of vinegar, 2 tablespoons of mustard
2 bay leaf, Thyme (optional)
3 green, yellow, red peppers
1 cucumber, 1 carrot, 1 tomato, 50g green olives
1kg of potatoes
1L of oil for the preparation of fries
Two tablespoons of small peas (canned, drained), Two tablespoons of sweet corn
1/2 garlic clove for mayonnaise
1 parsley branch for decoration (optional)

Preparation :

Begin by quickly cleaning your leg in plain water.

Make several long incisons using a knife or holes.
Prepare the stuffing and marinade that will help reveal all the taste of this leg. To do this, peel 4 cloves of garlic. Add a pinch of chilli, a teaspoon of ginger and a pepper, a maggi cube broth. Mix everything using a mixer or a mortar. Add one tablespoon of mustard. Mix.

Add stuffing thoroughly into each incision or hole. Keep in to coat the entire surface of the meat.

Salt the meat evenly.
Cooking of meat
Put in a casserole.

Add 1 glass and a half of water. Add the bay leaves. Sprinkle with thyme (optional). Add two tablespoons of vinegar.

Bake the lamb in the casserole for about 20 minutes, turn it over halfway through cooking.

Do not wait until the water evaporates completely, remove the leg of lamb, and reserve the cooking juice. It will serve to make the sauce.

Preheat oven to 200 ° C.

Place aluminum foil on the oven tray. Place at mid-height. Coat the leg of butter and cook for about 30 minutes. Turn it over halfway through cooking.
There will be some cooking juice on the plate which keeps the meat moist inside while it colors on the surface.
The sauce
While cooked meat prepare the sauce to save time.
For this purpose cut the onions finely. Put the 7 cl of oil in a casserole. Add the onions. Add the remaining garlic clove, minced or crushed. Leave to stain for 5 minutes, stirring occasionally.

Then add 1/2 glass of water and the cooking juice you had reserved.

Add a tablespoon of mustard, a little pepper and a tablespoon of vinegar. Add the maggi cube broth. Mix and cook for 10 min over medium heat then 5 min over low heat.

The sauce should be thick so continue cooking for a few minutes if necessary.
If necessary adjust the seasoning (salt, pepper).

The mayonnaise
Put the mayonnaise in a bowl. Add sweet corn, peas, a pinch of pepper and 1/2 clove of crushed garlic. Mix. And book.
French fries
Cut the potatoes into sticks that have roughly the same size. Put in a large bowl of salted water

Heat the oil. Cook the potatoes and place on absorbent paper.

Raw vegetables
Cut the peppers into sticks or dice or bracelets. You can also cut them into pots with sawtooth and put the mayonnaise in it.

Grate the carrot. Peel the cucumber and cut into slices. Gently cut the tomato into slices.

Make a nice dressage as you feel or like mine.

Do not forget your green yellow red peppers. In the colors of Senegal you said? The Ivorians and others do not be angry :))

Do not forget olives … tomatoes cut into slices, cucumbers, etc.

Add a few parsley leaves to give freshness.

And on arrival it gives that

Good appetite and see you soon for other recipes.

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Spice Crusted Sweet Potato Wedges (Tested)





3 lb. sweet potatoes or yams, unpeeled, sliced into wedges

3 tbsp. oil

1 tbsp. sesame seeds, toasted

1 tbsp. nigella seeds (or poppy seeds)

1 tbsp. dried garlic flakes

1 tbsp. dried onion flakes

2 tsp. kosher salt

1 tsp. ground ginger

1 tsp. curry powder


Preheat the oven to 425.

Cut the sweet potatoes into wedges, about 6 to 8 per potato, depending on the size and shape of your potato. Put them into a large bowl and drizzle them with the oil.

Mix all the rest of the seeds and spices together in a small bowl. Toss this mixture over the potatoes and mix all together.

Spread on a baking sheet and bake for 25 to 30 minutes, turning once during the baking time.

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Lamb Souvlaki




Karen Mintzias 1 Leg of lamb; boned, cubed*

5 Baby lamb sweetbreads, opt.*

4 Baby lamb kidneys, opt. *

1/4 c Olive oil

Lemon’s juice 1/4 c Wine

1/4 ts Thyme

1/4 ts Oregano

1/4 ts Rosemary

1 Bay leaf; crushed

2 Garlic cloves; crushed

Freshly ground black pepper 8 Bay leaves; cut

Firm tomatoes (opt); 1/4’d Green peppers (opt); cubed Salt Oregano and lemon quarters *Note: Lamb meat(s) should be cut into cubes the size of walnuts. Place the lamb, sweetbreads, and kidney cubes in a large non-aluminum bowl. Make a marinade of the oil, lemon juice, wine, herbs, garlic, and pepper and pour over the meat. Marinate in the refrigerator, preferably overnight, or for at least 3 hours. Thread the meat on long skewers alternating the bay leaves with the tomatoes and peppers, if desired. Grill over hot coals or broil 6 inches from the heat, brushing with the remaining marinade and turning frequently. Season with salt and pepper, then remove the meat from the skewers to a warm platter and crush oregano over the top. Garnish with lemon quarters and serve hot.

Source :

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Spicy Falafels





  • 2 tablespoon sunflower or vegetable oil
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • 1 can KOO Chickpea, drained and rinsed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • Handful parsley, chopped, or 1 tsp dried mixed herbs
  • 1 egg, beaten


Large pan, large mixing bowl, fork/potato masher


  1. Heat 1 tablespoon oil in a large pan, then fry the onion and garlic over a low heat for 5 minutes until softened.
  2. Add into a large mixing bowl with the chickpeas and spices then mash together with a fork or potato masher until the chickpeas are totally broken down.
  3. Stir in the parsley or dried herbs, with seasoning to taste. Add the egg then mash the mixture together with your hands.
  4. Mould the mix into 6 balls and flatten into patties. Heat the remaining oil in the pan, then fry the falafels on a medium heat for 3 minutes on each side, until golden brown and firm. Serve hot or cold with couscous, pitta bread or salad.
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