Mechoui is a true celebration of Moroccan flavors, and with its aromatic spices and tender meat, it will certainly impress your guests!
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Moroccan Mechoui

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Mechoui is a true celebration of Moroccan flavors, and with its aromatic spices and tender meat, it will certainly impress your guests!

Mechoui

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Ingredients
  

  • 1 whole lamb shoulder or leg about 4-5 lbs
  • 3-4 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1 tablespoon ground coriander
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 1 teaspoon turmeric
  • Salt and pepper to taste
  • 1 lemon juiced
  • 1/2 cup fresh parsley chopped
  • 1/2 cup fresh cilantro chopped
  • 2 cups water or broth vegetable or chicken
  • 2 tablespoons butter optional, for basting
  • 1 teaspoon ground cumin for serving

Instructions
 

Prepare the Lamb:

  • Rinse the lamb shoulder or leg under cold water and pat it dry with paper towels.
  • In a small bowl, combine the minced garlic, cumin, paprika, coriander, ginger, cinnamon, turmeric, salt, and pepper. Add the lemon juice and olive oil to make a marinade paste.
  • Rub the spice paste all over the lamb, making sure it is well-coated. Cover the lamb and marinate it in the refrigerator for at least 2 hours, or preferably overnight for maximum flavor.

Roast the Lamb:

  • Preheat your oven to 325°F (165°C).
  • Place the marinated lamb in a roasting pan or baking dish. Pour 2 cups of water or broth into the bottom of the pan to help keep the meat moist while roasting.
  • Cover the lamb with foil or a lid to lock in moisture and roast for 2-3 hours, depending on the size of the lamb. Baste the lamb every 30 minutes with its juices to keep it moist and flavorful.

Finish the Roasting:

  • After the initial roasting time, remove the foil or lid and continue to roast for an additional 30 minutes to 1 hour, allowing the lamb to brown and become crispy on the outside. If you’re using butter, melt it and brush the lamb with it for extra richness during this final stage.

Serve:

  • Once the lamb is roasted and tender, remove it from the oven and let it rest for 10-15 minutes before carving.
  • Serve the Mechoui with fresh cilantro, parsley, and a sprinkle of ground cumin on top. It is traditionally served with Moroccan flatbread, but you can also serve it with couscous or rice.

Notes

Slow cooking: If you want even more tender meat, you can slow-cook the lamb in a slow cooker or Dutch oven for 6-8 hours on low heat, which will result in fall-off-the-bone tenderness.
Optional toppings: You can also serve the lamb with a simple garlic yogurt sauce or a Moroccan harissa (spicy chili paste) for an added kick.

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Here's a recipe for Tangia, a traditional Moroccan slow-cooked dish from Marrakech, typically made with lamb or beef. It’s cooked in a clay pot (called a "tangia"), giving the meat a tender texture and rich flavor. Ingredients: 2 lbs (900 g) lamb (shoulder or shank), cut into large chunks 2 tablespoons olive oil 1 large onion, chopped 4 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon paprika 1 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/2 teaspoon turmeric Salt and pepper to taste 1/4 teaspoon saffron threads (optional) 1 preserved lemon, peeled, seeded, and cut into quarters 1/4 cup fresh parsley, chopped 1/4 cup fresh cilantro, chopped 1 cup water or beef broth 2 tablespoons raisins (optional) 1/4 cup almonds, toasted (optional) 1 tablespoon butter (optional, for extra richness) Instructions: Prepare the Meat: In a large bowl, rub the lamb pieces with olive oil, minced garlic, cumin, coriander, paprika, ginger, cinnamon, turmeric, salt, and pepper. Let it marinate for at least an hour (or overnight for the best flavor). Preheat the Tangia Pot: If using a traditional Moroccan tangia pot, preheat it in your oven at 325°F (165°C). Alternatively, you can use a Dutch oven or any large, heavy pot that can be covered. Cook the Lamb: Heat some olive oil in a large pan over medium heat. Brown the lamb chunks on all sides to seal in the flavor, about 5-7 minutes. Once browned, transfer the lamb to the tangia or pot. Add the chopped onion, saffron (if using), preserved lemon, fresh parsley, and cilantro. Pour in the water or beef broth and stir to combine. Slow-Cook the Tangia: Cover the pot with a lid and cook in the oven for about 2-3 hours or until the meat is fork-tender and the flavors have melded together. If you're using a tangia pot, you can also cook it in a traditional Moroccan oven or a slow-cooking method over hot coals. During the last 30 minutes, you can add raisins to give a sweet contrast to the savory flavors. Finish and Serve: After the lamb is cooked and tender, remove the pot from the oven. Stir in the toasted almonds and butter for richness if desired. Serve the tangia with Moroccan bread (khobz) or couscous to soak up the flavorful sauce. Tips: For added depth of flavor: If you have access to a traditional tangia pot, it will give the dish a smoky, unique taste that’s hard to replicate with modern cooking vessels. Optional vegetables: You can add vegetables like carrots or potatoes into the pot for a one-pot meal. Tangia is an unforgettable Moroccan dish with tender, aromatic meat and a rich broth. The preserved lemon, saffron, and spices create a balanced, delicious flavor that’s perfect for family gatherings or a special occasion.

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