Moroccan Mechoui Recipe
Moroccan · Main course · 200 min total
Mechoui is a traditional Moroccan slow-roasted lamb dish, typically cooked whole over an open fire. This home-cook version uses a leg of lamb marinated in aromatic spices and cooked low and slow until meltingly tender.
20
min prep
min prep
180
min cook
min cook
8
servings
servings
450
kcal/serving
kcal/serving
Ingredients
- 1 (5-6 lb) bone-in leg of lamb
- 4 cloves garlic, minced
- 2 tablespoons ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon sweet paprika
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional)
- 1/4 cup olive oil
- 1/4 cup butter, softened
- 1/4 cup fresh lemon juice
- 1/4 cup chopped fresh cilantro
Instructions
- Score the lamb leg with shallow cuts about 1 inch apart. In a small bowl, mix garlic, cumin, coriander, paprika, ginger, salt, black pepper, cayenne, olive oil, butter, and lemon juice to form a paste.
- Rub the paste all over the lamb, working into the cuts. Cover and refrigerate overnight or at least 4 hours.
- Preheat oven to 300°F (150°C). Place lamb on a rack in a roasting pan, fat side up. Add 1 cup water to the pan.
- Roast uncovered for 2.5-3 hours, basting occasionally with pan juices, until internal temperature reaches 165°F (74°C) for medium-well or 180°F (82°C) for well done. The meat should be very tender.
- Let rest 15 minutes. Sprinkle with cilantro before serving.
Tips
- Traditionally served with flatbread, olives, and a side of cumin salt for dipping.
- Leftover mechoui can be shredded and used in sandwiches or tagines.
- For a smokier flavor, add a pinch of smoked paprika to the spice mix.
AI estimate may be inaccurate · Terms