Mechoui lamb with carrot & orange salad
I'm really proud of this beautiful dish. I'm not sure what the mechoui man I met in the market in Marrakesh would make of it, but I like to think I'm respecting the way he cooks, by using local ingredients, and linking it back with touches like the carrot and orange salad. What's great is that you can easily make this dish at home and totally get that authentic taste of Morocco. The only thing you might not be able to get hold of is smen, a type of fermented butter, but the normal stuff will work just fine.
Estimated Nutrition (whole recipe, rough)
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Butter | 1 tbsp (14g) | 102 |
| Pomegranate | 1/2 cup seeds (87g) | 72 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
| Harissa | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 quality shoulder of lamb, approximately 2.5kg
- 50 g smen or butter, at room temperature
- 1 heaped teaspoon ground cumin, plus extra to serve
- 1 heaped teaspoon ground coriander, plus extra to serve
- 1 teaspoon sea salt
- 1 small handful fresh thyme sprigs, leaves picked
- a few sprigs fresh rosemary, leaves picked
- freshly ground black pepper
- 1 bulb garlic
- 4 flatbreads
- ½ pomegranate, seeds of
- 250 g Greek yoghurt
- 4 tablespoons harissa