5tbsp chopped fresh coriander
5tbsp chopped fresh flat-leaved parsley
200gmp (7 ツス oz) butter
2 garlic olives, finely crushed
1tsp dried thyme leaves
1tsp ground cumin
1tsp ground white pepper
4 mechoui of 350g (12 oz) on the bone, cut from the shoulder of lamb
50ml (2 fl oz) oil
100ml (3 ツス fl oz) plus 2 tablespoons water
1tsp corn flour or potato flour
4 thyme springs
1tsp ground cumin
ツシtsp ground pepper
窶「 Preheat the oven to 180ツーc/ 350ツーF/ Gas mark 4, put aside 1 teaspoon of coriander and 1 teaspoon of parsley.
窶「 Mix the butter with the garlic, remaining coriander and parsley, thyme, cumin and paprika until you get a homogenous paste.
窶「 Sprinkle the salt and pepper on the lamb mechoui, all over, and coat with the butter mixture.
窶「 Put the lamb mechoui on a roasting dish brushed with oil.
窶「 Add the 100ml (3 ツス fl oz) of water to the dish.
窶「 Cook for 35 minutes while basting regularly and turning the meat to roast on all sides.
窶「 The meat should be evenly golden brown.
窶「 Lower the heat to 150ツーc/300ツーF/Gas Mark 3.
窶「 Cover the dish with foil and leave to cook for 45 minutes.
窶「 When cooked, the meat should almost fall off the bone.
窶「 Remove the meat from the oven and keep it aside, covered with foil.
窶「 Remove excess fat from the meat juice and pour the juice into a small pan, adding the 2 tablespoons of water.
窶「 Place on high heat; add the corn flour or potato flour and leave to cook uncovered for 3 minutes, while stirring.
窶「 Put the meat on a tagine plate, pour the sauce on the meat, sprinkle with the reserved teaspoon of coriander and parsley and decorate with a small bouquet of fresh thyme sprigs.
窶「 Cover the tagine and serve hot.
窶「 In a very small bowl, mix together the salt, cumin and pepper and serve it together with the meat for the guest to add to taste. Accompany with couscous or potato Gratin and fresh coriander.
Recipe courtesy of Almaz by Momo & Chef Nourdine Akalai