Herbies Spices Recipes
Berber Lamb or Goat
Description When we visited Morocco, our Moroccan contact smelled our Berbere spice mix and said, "Ahhh, it takes me back to my grandmother's kitchen!" This recipe is for him, and for his grandmother, although they would use smen, or aged butter, instead of the butter we use.
At a glance
Wipe the leg dry with paper towels, make a few diagonal slashes into the fatty side of the meat and push a few slivers or preserved lemon peel or fresh garlic into the slits if you want to.
Using a mortar and pestle, pound the garlic to a paste with the Berbere mix. Knead in the butter, mixing thoroughly.
Rub the paste into the slashes and all over the meat, cover and leave to absorb the flavours for two hours or more.
Preheat the oven to 250ºC.
Place the lamb on a rack in a baking tray into the bottom of which you have poured the water. Bake at high heat for 15 minutes, then reduce the heat to 150ºC and baste the meat with the juices in the pan.
Bake for 3-4 hours, basting every 15 minutes so that the meat doesn’t dry out but forms a crisp, dark crust.
Serve on a large platter with harissa paste on the side.
To make harissa paste, put 2 teaspoons of Herbie's Spices Harissa Mix Special Blend into a small dish and add the same amount of water. Stir to reconstitute, then add enough olive oil (about 1 teaspoon) to make a soft paste.