Egyptian Roast Lamb (Kharouf Mahshi)
Photo: Peachyeung316, CC BY-SA 4.0
Kharouf mahshi is Egypt's festive roast, a whole leg of lamb built for a crowded table. The marinade is plain and effective: garlic, lemon juice and olive oil carry cumin, coriander, paprika and a teaspoon of cinnamon that gives the meat a warm, faintly sweet edge. Leaving it in the refrigerator for a few hours, or overnight, lets the seasoning reach the meat, and a rest after roasting keeps the slices juicy.
Instructions
Heat the oven to 180°C (350°F). Stir the garlic, olive oil, lemon juice, cumin, coriander, paprika, cinnamon, salt and pepper together in a small bowl to make a loose paste.
Set the leg of lamb in a roasting pan and rub the paste over the whole surface, so every part is coated. Cover the pan with foil and refrigerate for at least 2 hours, or overnight if you have the time.
Take the pan out of the refrigerator and leave the lamb at room temperature for about 30 minutes before it goes into the oven.
Roast the lamb for about 25 minutes per pound (55 minutes per kilogram) for medium-rare. Baste it now and then with the pan juices, and check with a meat thermometer, which should read around 60°C (140°F) when it is ready.
Move the lamb to a board or leave it in the pan, cover it loosely with foil, and rest it for 15 to 20 minutes so the juices settle back into the meat. Carve into slices and serve hot.
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