Click on the image, above to submit to Pinterest.
Mechoui (Dried-fruit Stuffed Leg of Lamb)
Mechoui (Dried-fruit Stuffed Leg of Lamb) is a traditional Mauritanian recipe for a classic dish of a leg of lamb stuffed eith rice and fruit that's roasted to cook. The full recipe is presented here and I hope you enjoy this classic Mauritanian version of: Dried-fruit Stuffed Leg of Lamb (Mechoui).
prep time
20 minutes
cook time
200 minutes
Total Time:
220 minutes
Additional Time:
(+60 minutes chilling)
Serves:
6
Rating: 
Tags : Lamb RecipesMauritania Recipes
Mechui is a dish normally associated with Morocco. This version, however is from Mauritania on the Atlantic seaboard of Africa, a country that blends together the cuisines of North Africa with the foods and traditions of Senegal and Mali.
Ingredients:
1 whole, boned leg of lamb (1.5-2kg [3.5-4 lbs0)
40g (1/4 cup) raisins
2 pitted dates, chopped
4 dried figs, chopped
1 onion, diced
2 red chillies, minced
1 tsp Ras el Hanout
180g (1 cup) rice, uncooked
600ml (2 1/2 cups) stock
salt and freshly-ground black pepper
Method:
Chop the onion and dried fruit. Add these to a deep frying pan or skillet with rice, stock, chillies, salt, black pepper and ras el hanout. Bring to a simmer, cover and cook gently for about 10 minutes, until the onions are soft and the dried fruit plump up. Take off the heat and set aside to cool slightly.
Meanwhile, pre-heat your oven to 160°C (140C fan/325F/Gas Mark 3) unwrap the lamb and flatten out in preparation for stuffing.
To stuff the boned lamb leg, lay the slightly cooled rice and fruit mixture along the meat. Any left-over rice mixture can be spooned into a roasting tin for baking. Roll the leg of lamb back up and tie with butcher's twine.
Sit in a roasting tin, transfer to your pre-heated oven and roast for 2 1/2 to three hours (or 25 minutes per 500g [1 lb] of meat plus stuffing, plus an extra 25 minutes for medium). Add the small dish of leftover stuffing to the oven for the final 30-45 minutes of roasting, covering it with kitchen foil if it seems to be drying out.
Allow the meat to rest, lightly covered with kitchen foil for about ten minutes before slicing.
Serve accompanied with the extra stuffing mixture.
%20Recipe)