Mechouia style lamb leg with cumin dipping salt from Persiana: Recipes from the Middle East & Beyond (page 119) by Sabrina Ghayour

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Notes about this recipe

  • ALawson25 on October 31, 2021

    This was delicious, and I’ll definitely make again. I used a half lamb leg (1kg), but still cooked for 5 hours and felt like it benefited from the full time. Cumin salt was good too!

  • Livia on December 21, 2019

    This was delicious, but note that it took half the time recommended, we took it out of the oven when it hit 65c. Since the lamb was trimmed and previously frozen, the meat had very little liquid so instead used some stock to help baste it and used the additional dry rub. Baste very gently every 20min.

  • Jojobuch on January 23, 2016

    Amazingly fragrant. I was worried the lamb would be too dry and overcooked but despite being well done it did not dry out. Don't skip the cumin salt - it provides a pleasant crunch and boosts the flavour.

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