Mechoui (Slow-Roasted Lamb)
Sign in to rate this recipe.
The Tale of Mechoui (Slow-Roasted Lamb)
Story updated
Mechoui, a whole lamb or sheep slow-roasted over an open fire or in an underground pit, is a centuries-old Moroccan tradition tied to celebrations, feasts, and important social occasions. The meat is typically seasoned simply with salt, cumin, and butter, letting the slow roasting and smoke do most of the work.
Ingredients
Scale:· 10 servings
- 1 whole lamb shoulder or leg (about 6 lbs)
- 1/2 cup butter, softened
- 6 cloves garlic, minced
- 2 tbsp cumin, plus more for serving
- 1 tbsp paprika
- 1 tbsp coarse salt
- 1 tsp black pepper
- 1/4 cup olive oil
Instructions
- 1Preheat oven to 325°F.
- 2Mix butter, garlic, cumin, paprika, salt, pepper, and olive oil into a paste.
- 3Rub the paste all over the lamb, working some under the skin.
- 4Place lamb on a rack in a roasting pan and cover tightly with foil.
- 5Roast 3 to 3 1/2 hours, basting occasionally, until the meat is fall-apart tender.
- 6Uncover for the last 20 minutes to brown the skin.
- 7Rest 15 minutes, then pull the meat apart and serve with extra cumin and salt for dipping.
Want Cook Mode, your own recipe photos, and unlimited calculators?
Get Home Cooking ProComments
Loading comments…
Sign in to leave a comment.