Méchoui (Algerian Roast Lamb)

Ingredients

• 1 whole leg of lamb, about 6 lbs
• 6 cloves garlic, minced
• 1/4 cup olive oil
• 2 tbsp ground cumin
• 1 tbsp paprika
• 1 tbsp dried thyme
• 1 tsp black pepper
• 2 tsp salt
• Juice of 1 lemon

Instructions

1. 1Preheat the oven to 325°F.
2. 2Mix the minced garlic, olive oil, cumin, paprika, thyme, pepper, salt, and lemon juice into a thick marinade paste.
3. 3Rub the paste all over the leg of lamb, working it into any slits cut into the meat.
4. 4Let the lamb marinate at room temperature for at least 30 minutes, or refrigerate overnight for best flavor.
5. 5Place the lamb on a rack in a roasting pan and roast, basting occasionally with pan juices, for about 2 to 2.5 hours until the meat is very tender and falling from the bone.
6. 6Increase the oven temperature to 425°F for the final 15 minutes to crisp and darken the exterior.
7. 7Let the lamb rest for 15 minutes before carving.
8. 8Serve with flatbread, cumin salt for dipping, and a simple tomato and onion salad.

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