Oven-Roasted Mechoui Lamb with Cumin Butter

Oven-Roasted Mechoui Lamb with Cumin Butter : A lamb shoulder slowly roasted in the oven and brushed with garlic and cumin butter. The meat falls apart with a spoon. The butter is made in the Thermomix.

• 6 servings
• Preparation 15 min
• Cooking 210 min
• Total 225 min
• Level easy
• Devices TM7 · TM6 · TM5

Ingredients : oven-roasted mechoui lamb

• 1.8 kg bone-in lamb shoulder
• 100 g softened butter
• 4 cloves of garlic
• 2 tbsp ground cumin
• 1 tbsp paprika
• 1 tsp salt
• 1 tsp black pepper
• 200 ml water

Preparation : oven-roasted mechoui lamb

1. Put the garlic in the bowl and chop. 4 secspeed 7
2. Add the butter, cumin, paprika, salt and pepper, then mix into a paste. 20 secspeed 4
3. Score the shoulder and brush it generously with the spiced butter, working it into the cuts.
4. Set the shoulder in a roasting dish with the water, cover with aluminum foil and roast for 2 hours 30 minutes at 150°C (300°F).
5. Remove the foil, raise the heat to 200°C (400°F) and brown for 25 minutes, basting.
6. Let rest for 10 minutes and serve by hand with cumin and salt.

Storage: 3 days in the refrigerator.

You can make this dish stress free with simple ingredients. Allow about 225 minutes in total. All settings (time, temperature, speed and rotation direction) work on the Thermomix TM5, TM6 and TM7. Follow the steps in order and the result will turn out well. You can also download the recipe as a PDF or copy it to Cookidoo and cook it right away.