Shoulder of Lamb Stuffed with Rice and Roasted

Ingredients:

– 1 lamb shoulder of 2.5kg
– 100g cooked rice half cooked
– 1/2 red pepper, cut into small squares
– 1/2 yellow pepper, cut into small squares
– 1 small chopped onion
– 3 garlic cloves, cut into pieces
– 1 can of mushrooms, cut into pieces
– 2 tablespoons cooking cream
– 1 teaspoon of butter
– 1 tablespoon chopped parsley
– 3 onions, sliced
– Salt pepper

Meat Marinade

– 2 tablespoons of mustard
– 2 tablespoons soy sauce
– 1/2 teaspoon of turmeric

Preparation

– Stitch the lamb shoulder with the tip of a knife and slip a piece of garlic into each slot.
– Prepare the filling, in a bowl mix the rice, chopped onion, pieces of mushrooms, squares of red and yellow pepper, baking cream, butter, chopped parsley, salt and pepper, mix well.
– Fill the shoulder of this preparation and bridle the opening with the cooking wire.
– Prepare the marinade by mixing mustard, soy sauce, turmeric in a bowl and coat shoulder with this mixture.
– Peel the 2 onions and cut into slices.
– Cover a baking dish with a layer of onion rings. Place the stuffed shoulder on top, sprinkle the shoulder surface with 1/2 teaspoon of olive oil and moisten with 3 glasses of water, cover the dish with a sheet of aluminum foil.
– Bake in a preheated oven at 180 ° C for 1h45min until the shoulder is golden brown.
– Serve immediately.

Source: translate.google.sn

Recipe Stuffed and roasted lamb shoulder

For the Stuffed :

Stuffed

Ingredients:

– 1 lamb shoulder of 1.5kg
– 70g of Chinese vermicelli
– 1 small onion finely chopped
– 1 can of mushrooms, cut into pieces
– 10 pitted black olives, cut into slices
– 2 tablespoons soy sauce
– 1/4 teaspoon of ginger
– Salt pepper

Meat Marinade
– 1 piece of grated ginger
– 1 teaspoon curry paste
– 2 tablespoons of mustard
– 2 tablespoons soy sauce
– 2 onions
– Olive oil

Preparation

– Make an incision along the shoulder bone and rub it with the grated ginger.
– Put the water in a saucepan, bring to a boil and soak the vermicelli in hot water until softened, drain them in a colander and cut them with scissors.
– Add the drained vermicelli, the chopped onion, the olive rings, the mushroom pieces, the soy sauce, the salt, the ginger and the pepper.
– Fill the shoulder of this preparation and bridle the opening with the cooking wire.
– Prepare the marinade by mixing the mustard, curry paste, soy sauce in a bowl and coat the shoulder with this mixture.
– Peel the 2 onions and cut into slices.
– Cover a baking dish with a layer of onion rings. Place the stuffed shoulder on top, drizzle with olive oil and wet with 2 glasses of water, cover the dish with a sheet of aluminum foil.
– Bake in a preheated oven at 180 ° C for 1h45min until the shoulder is golden brown.
– Serve immediately.

Source: www.femmezoom.com

Moroccan Mechoui Recipe – Slow Roasted Leg of Lamb or Shoulder

INGREDIENTS
    • 1 whole leg of lamb (or shoulder) on the bone
    • ————————————————————
    • 4 tablespoons soft unsalted butter (use smen if desired)
    • 3 or 4 cloves of garlic, pressed
    • 2 teaspoons salt, or to taste
    • 1 teaspoon pepper, or to taste
    • 1 teaspoon cumin
    • 1/2 teaspoon saffron threads, crushed
    • 1/4 teaspoon turmeric
    • 1 tablespoon olive oil
    • ————————————————————
    • salt
    • cumin
  • Prep Time: 15 minutes
  • Cook Time: 480 minutes
  • Total Time: 495 minutes
  • Yield: 1 leg serves 4 to 6
PREPARATION

Trim excess fat from the leg of lamb, and make a dozen or more cuts deep into the meat with the tip of a sharp knife.

Combine the butter with the garlic, spices and olive oil. Spread the mixture over the entire leg of lamb, working some butter into the incisions made with the knife. Place the leg of lamb in a roasting pan, and proceed with one of the roasting methods below.

Very Slow-Roasting Method – 7 1/2 to 9 Hours

This is my preferred method, taught to me by a friend in Marrakesh, who learned it from her Moroccan mother-in-law. You can reduce cooking time to between four and five hours by using a 350° F (180° C) oven temp.

Preheat an oven to 250°F (120/130°C).

Place the lamb in a roasting pan and cover with foil, sealing the edges tightly. Roast the lamb, basting hourly and resealing the foil each time, for 7 to 8 hours, or until the juices run clear and the meat is tender enough to pinch off the bone. Note: Small legs (under 2 kg) may finish cooking in six hours; large legs may take closer to nine hours.

Remove the foil and increase the oven temperature to 475° F (240° C). Brown the lamb, basting frequently, for 15 to 30 minutes, or until the meat is well-colored.

Transfer the lamb to a platter and allow it to rest for 10 minutes before serving. If desired, the juices can be poured over and around the lamb. Serve dishes of salt and cumin on the side for dipping.

Traditional Roasting Method – 3 to 4 Hours

When shorter on time, this method also works very well, but the meat won’t be quite as tender as the above method. The lamb will, however, have more of a crisp crust, which some Moroccans find desirable.

Preheat an oven to 475° F (240° C).

Add 1/2 cup of water to the pan, and roast the lamb, uncovered, for 20 minutes.

Reduce the oven temperature to 325° F (160° C) and continue roasting the lamb, basting occasionally, for 2 1/2 to 3 hours, or until the meat is tender, the juices run clear and the lamb has a dark, crisp crust.

Transfer the lamb to a platter and allow it to rest for 10 minutes before serving. If desired, the juices can be poured over and around the lamb. Serve dishes of salt and cumin on the side for dipping.

Fast Roasting Method – 1 to 2 Hours

This is the first way I ever tasted mechoui, as prepared for me by a Moroccan friend. It was part of my early and impressive introduction to Moroccan food.

Preheat an oven to 475° F (240° C). Wrap the exposed lower leg of the lamb in foil to prevent burning. Add 1/2 cup of water and a few tablespoons of olive oil to the pan, and roast the lamb, uncovered, for 1 to 2 hours, basting frequently, until the lamb is well browned and the juices run clear when a knife is inserted deep into the meat. If the meat has browned before the juices are clear, cover the meat with a loose foil to prevent further darkening.

Transfer the lamb to a platter and allow it to rest for at least 10 minutes before serving. If desired, the juices can be poured over and around the lamb. Serve dishes of salt and cumin on the side for dipping.

Source: moroccanfood.about.com