Mechoui: Moroccan Roasted Lamb
A traditional Moroccan whole lamb or lamb shoulder slow-roasted until the meat is impossibly tender and falls from the bone. Seasoned with warm spices and herbs, it's traditionally served with bread and a squeeze of fresh lemon.
- Total time
- 240 min
- Servings
- 8
- Calories
- 520
- Protein
- 62g
Ingredients
- 5 kg lamb shoulder or whole lamb
- 8 cloves garlic cloves, minced
- 1.5 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp smoked paprika
- ½ tsp ground ginger
- ¼ tsp cinnamon
- ½ cup fresh cilantro, chopped
- ½ cup fresh parsley, chopped
- ½ cup olive oil
- 2 tbsp kosher salt
- 1 tsp black pepper
- 2 cups water
- 2 whole lemon, cut into wedges
Instructions
- 1
Preheat oven to 300°F (150°C). Pat the lamb dry with paper towels.
- 2
In a small bowl, combine minced garlic, cumin, coriander, paprika, ginger, cinnamon, cilantro, parsley, olive oil, salt, and pepper to form a paste.
- 3
Make deep slits all over the lamb and rub the spice paste generously into the meat and all crevices.
- 4
Place lamb on a large roasting rack set over a roasting pan. Pour 2 cups water into the bottom of the pan.
- 5
Roast for 3.5–4 hours (about 40 minutes per pound), basting every 30 minutes with pan drippings. Add water as needed to maintain moisture.
- 6
The lamb is done when a meat thermometer inserted into the thickest part reads 190°F (88°C) and the meat is extremely tender.
- 7
Remove from oven, tent loosely with foil, and rest for 15 minutes.
- 8
Shred or tear the meat from the bone. Strain pan drippings into a gravy boat and serve alongside.
- 9
Serve with warm Moroccan flatbread, lemon wedges, and extra fresh herbs. Accompany with couscous or a simple salad if desired.
Tools you’ll need
- Large roasting pan
- Roasting rack
- Meat thermometer
- Small mixing bowl
- Paper towels
- Basting brush
- Aluminum foil
- Sharp knife for scoring
- Gravy boat
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