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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.