Lamb Mechoui
Ingredients
- 5 tablespoons chopped fresh coriander
- 5 tablespoons chopped fresh flat-leaf parsley
- 200 g unsalted butter, softened
- 2 garlic cloves, finely crushed
- 1 teaspoon dried thyme leaves
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 tablespoon salt
- 1 teaspoon ground white pepper
- Lamb shoulder on the bone, cut by your butcher into 4 approximately 350-400g pieces
- 50 ml olive or vegetable oil
- 100 ml plus 2 tablespoons water
- 1 teaspoon cornflour or potato flour
- (optional) raisins for garnish
- fleur de sel for finishing touch
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