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Lamb Mechoui with Cumin and Paprika Salt


This recipe showcases Cumin and Sweet Paprika. Perfect with lamb chops or a whole shoulder of lamb. Serves 4.


Serves 4
2 tablespoons whole cumin seeds, freshly ground
1 teaspoon sweet paprika
1/2 tablespoon sea salt
12 - 16 lamb chops (depending on size)
40g melted butter


Mix the spices and salt together in a bowl. Just before you are ready to grill the chops, brush them with the melted butter and sprinkle half the cumin mixture. 

Cook under a hot grill, smoking griddle pan or a barbecue that is not too hot for approximately 5-8 minutes either side turning once or twice.

Cook longer if you have a preference for lamb that is not pink.

Serve immediately with some of the remaining salt on the side. Delicious with bread or a salad.

If using a whole shoulder of lamb, rub the mix over the lamb and roast it in the oven at 160 C (Gas 3) for 4-5 hours until the meat is falling off the bone.

Remember to keep basting the meat with the yummy buttery, spicy juices collecting in the tin. Serve with extra cumin salt on the side.

Source: Casa Moro - The Second Cookbook

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