MÉCHOUI BUTTER

Mechoui is a Moroccan specialty of slowroasted lamb. The spices used work with good, dry-aged beef, too. Try melting this one and brushing repeatedly over a leg of lamb while slow roasting on the BBQ; or serve a pat over a grilled steak.

1 tsp (5 mL) each ground allspice and paprika ½ tsp (2 mL) each ground cumin and ground coriander seed

Pinch cayenne

¼ tsp (1 mL) coarsely ground black pepper 2 cloves garlic, finely grated or chopped ½ cup (125 mL) salted butter, softened

1 In a small bowl, stir together spices, garlic and butter. Transfer to parchment, roll into a cylinder about 1 inch (2.5 cm) in diameter, twist ends, and refrigerate until ready to use. Use within 3 days.

Makes ½ cup (125 mL)