Moroccan Mechoui: Roasted Lamb Shoulder

Ingredients

• 4 lbs lamb shoulder, bone-in
• 6 cloves garlic cloves, minced
• 2 tsp ground cumin
• 1.5 tsp paprika
• 1 tsp ground ginger
• ¼ cup preserved lemon, finely chopped (or zest of 1 lemon)
• 3 tbsp olive oil
• 1.5 tsp salt
• ½ cup fresh cilantro and mint, chopped (for serving)

Instructions

1. 1

   Pat lamb shoulder dry with paper towels. Season all surfaces generously with salt and black pepper.

2. 2

   In a small bowl, combine minced garlic, cumin, paprika, ginger, preserved lemon, and olive oil into a paste.

3. 3

   Rub the spice paste all over the lamb, working it into crevices and under any loose skin.

4. 4

   Place lamb in a roasting pan. Roast at 350°F until a meat thermometer reads 190°F at the thickest point, ~55–65 minutes.

5. 5

   Remove from oven and let rest 10 minutes—juices will redistribute and meat will be easier to shred.

6. 6

   Using two forks, shred the lamb directly in the pan, discarding any large bones. Toss with pan juices until coated.

7. 7

   Transfer to a platter, scatter with fresh cilantro and mint, and serve with warm bread or flatbread.

Tools you’ll need

• roasting pan
• meat thermometer
• paper towels
• small mixing bowl
• two forks
• sharp knife

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