Moroccan Mechoui Lamb with Khobz Bread
 
 
Tender, slow cooked lamb served with hearty cumin-scented Khobz bread, and a sprinkle of cumin salt.
Author:
Serves: 6-8
Ingredients
For the lamb:
  • 1 x 2kg (4 pound) shoulder of lamb
  • Salt and pepper
For the Khobz:
  • 1 + ⅔ cups (250g) plain flour
  • 1 cup (160g) wholemeal flour
  • ⅔ cup (100g) fine semolina
  • 1½ tsp yeast
  • 1 tsp salt
  • 2 tsp sugar
  • 1 + ½ cups (375ml) warm water
  • Cumin seeds
  • To serve:
  • Ground cumin
  • flaky sea salt
  • fresh salad ingredients
Instructions
  1. Preheat the oven to 450F (230C).
  2. Place the lamb, fat side up into a roasting dish, and season it VERY generously all over with salt and pepper. Rub the salt and pepper into the meat really well, and you can slash it in a few places if you like.
  3. Add about a cup of water to the bottom of the tray, cover the whole thing tightly with foil and place it in the oven. Turn the temperature down to 340F (170C) immediately, and leave it to slowly cook for 4 hours, or until it easily shreds apart.
  4. Meanwhile, to make the Khobz, place all the ingredients except the cumin into a bowl and bring them together. Knead the mixture until it is smooth and elastic, and only slightly tacky.
  5. Place in a bowl and cover with plastic, and then leave it in a warm place until doubled in size.
  6. When the dough has risen, punch it down and shape it into 6 x 5 inch rounds. Scatter some cumin seeds over each one, and set aside to rise again, until doubled in size.
  7. Bake the bread for 25 minutes, or until browned and hollow sounding, when tapped.
  8. Serve the lamb shredded, with rounds of warm bread, and plenty of ground cumin and sea salt for sprinkling over. This is particularly nice with a crunchy carrot salad, and plenty of fresh parsley and mint on the side.
Recipe by The Sugar Hit at http://www.thesugarhit.com/2014/08/moroccan-mechoui-lamb-with-khobz-bread-street-food-recipe.html