As we enter yet another week of lockdown I am trying to add a bit more diversity to our dinner table. I began leafing through old kitchen notebooks to get inspiration from past dishes. I came across an uptown version of lamb mechoui that used to be a fixture on my menus almost 20 years ago. A dish I had long forgotten about.
For those unfamiliar with mechoui, it is a festive lamb dish from North Africa. It’s usually made from a whole lamb, though small camels, gazelles, or even wild sheep will work in a pinch. Mechoui is intended to serve large gatherings, like a wedding or a joyous celebration. My version starts with a 3-pound boneless lamb shoulder marinated in spiced butter, then slow-cooked over a charcoal fire. But you can even make this in a conventional oven to get an unconventional flavor unto your table….