Mauritanian Mechoui
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The Tale of Mauritanian Mechoui
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Mechoui, whole lamb or mutton slow-roasted over an open fire or in a pit until the meat falls from the bone, is a centuries-old Maghrebi and Saharan tradition tied to nomadic and pastoral life, where herding communities prized whole-animal roasting for feasts. In Mauritania it remains a dish for celebrations, weddings, and honored guests.
Ingredients
Scale:· 10 servings
- 1 whole lamb leg or shoulder (about 6 lbs)
- 1/4 cup butter, softened
- 5 cloves garlic, minced
- 2 tbsp cumin
- 1 tbsp paprika
- 1 tbsp coarse salt
- 1/4 cup vegetable oil
Instructions
- 1Preheat oven to 325°F.
- 2Mix butter, garlic, cumin, paprika, salt, and oil into a paste.
- 3Rub the paste all over the lamb, including under the skin where possible.
- 4Place on a rack in a roasting pan and cover tightly with foil.
- 5Roast 3 to 3 1/2 hours until the meat is very tender, basting occasionally.
- 6Uncover for the last 20 minutes to crisp the exterior, then rest and serve.
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