Mechoui (Roasted Lamb)

Succulent slow roasted lamb, seasoned with a blend of Moroccan spices, melts off the bone for a flavourful feast. Perfect for celebrations or special gatherings!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 160°C (320°F). In a small bowl, combine the minced garlic, ground cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper (if using), softened butter, olive oil, lemon juice, salt, and black pepper. Mix until a smooth paste forms, ensuring all the spices are well blended.

Step 2

Place the lamb shoulder or leg on a large baking tray. Using a sharp knife, score the lamb deeply in several places, creating slits about 2-3 cm apart. This will allow the marinade to penetrate the meat, resulting in a more flavourful roast.

Step 3

Rub the spice paste all over the lamb, making sure to work it into the slits. Use your hands to massage the mixture evenly, ensuring every part of the meat is covered. Let the lamb marinate for at least 30 minutes at room temperature, or refrigerate for up to 4 hours for deeper flavour.

Step 4

Cover the lamb with aluminium foil, sealing the edges tightly to trap moisture. Place the baking tray in the preheated oven and roast the lamb for 2.5 to 3 hours, depending on the size. This low and slow cooking method will make the lamb tender and juicy.

Step 5

After 2 hours, check the lamb. If the meat is starting to become tender, remove the foil and increase the oven temperature to 200°C (390°F). Roast uncovered for an additional 30-45 minutes, allowing the outside to develop a golden-brown crust.

Step 6

Baste the lamb occasionally with the drippings in the tray. This step helps keep the meat moist and adds extra flavour. If necessary, add a little water or broth to the tray to prevent the drippings from burning.

Step 7

Once the lamb is tender and the outside is crispy, remove it from the oven. Let it rest for 10-15 minutes before carving. Resting allows the juices to redistribute, ensuring each slice is succulent.

Step 8

Serve the Mechoui on a large platter, garnished with fresh herbs like cilantro or parsley. Accompany with sides such as roasted vegetables, couscous, or a simple green salad. Offer lemon wedges for a bright, citrusy contrast to the rich flavours of the lamb.

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