Cookbook:Egyptian Roast Lamb (Kharouf Mahshi)

Egyptian Roast Lamb (Kharouf Mahshi)
Category	Lamb recipes
Difficulty

Cookbook | Ingredients | Recipes

Egyptian roast lamb, also known as kharouf mahshi, is a traditional Egyptian dish that showcases the rich flavors of tender roasted lamb. The lamb is marinated in a fragrant blend of herbs and spices, then slow-roasted to perfection. This dish is often served as a centerpiece during festive occasions and family gatherings.

Ingredients

• 4 cloves of garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground paprika
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 ea. (approximately 2.5–3 kg) whole leg of lamb

Equipment

• Roasting pan
• Basting brush or spoon
• Meat thermometer
• Oven
• Aluminum foil

Procedure

1. Preheat the oven to 180°C (350°F).
2. In a small bowl, combine the minced garlic, olive oil, lemon juice, cumin, coriander, paprika, cinnamon, salt, and black pepper to make the marinade.
3. Place the leg of lamb in a roasting pan and generously rub the marinade all over the lamb, ensuring it is evenly coated.
4. Cover the roasting pan with foil and let the lamb marinate in the refrigerator for at least 2 hours, or overnight for maximum flavor.
5. Remove the roasting pan from the refrigerator and let the lamb come to room temperature for about 30 minutes before roasting.
6. Place the roasting pan in the preheated oven and roast the lamb for approximately 25 minutes per pound (or 55 minutes per kilogram) for medium-rare doneness. Use a meat thermometer to check the internal temperature of the lamb. It should read around 60°C (140°F) for medium-rare. While the lamb is roasting, baste it occasionally with the pan juices to keep it moist and flavorful.
7. Once the lamb reaches the desired doneness, remove it from the oven and cover it loosely with foil. Let it rest for about 15–20 minutes to allow the juices to redistribute and the lamb to become tender.
8. Carve the roasted lamb into slices and serve it hot as the centerpiece of your meal.

Notes, tips, and variations

Notes

• For a more intense flavor, you can add additional spices to the marinade, such as ground cloves, nutmeg, or allspice.
• If you prefer your lamb cooked to a different level of doneness, adjust the roasting time accordingly. Use a meat thermometer to ensure it reaches your desired internal temperature.
• The resting period after roasting is crucial for juicy and tender meat. It allows the juices to settle and redistributes throughout the lamb.

Tips

• To achieve a beautifully browned and crispy exterior, you can remove the foil during the last 15 minutes of roasting.
• Make sure to let the lamb rest before carving. This helps retain the juices and makes it easier to slice.

Variations

• For added flavor, you can stuff the lamb with a mixture of cooked rice, minced meat, and aromatic spices before roasting.
• If you prefer a spicier taste, you can add chili powder, chili flakes, or cayenne pepper to the marinade.
• Serve the roasted lamb with traditional Egyptian side dishes like rice, roasted vegetables, or a refreshing salad.