Mechoui – Whole roasted lamb seasoned with cumin, garlic, and olive oil.

Mechoui is a classic Moroccan dish where a whole lamb is slow-roasted and seasoned with a mix of spices, particularly cumin, garlic, and olive oil. This dish is often served at large family gatherings or special occasions, and it’s beloved for its tender, juicy meat and crispy skin. The lamb is typically roasted over an open fire or in an oven, allowing the spices to penetrate the meat for a deep, flavorful taste.

Ingredients

• 1 whole lamb (approximately 12-15 lbs or 5-7 kg), cleaned and butterflied
• 4-5 cloves garlic, minced
• 1/4 cup olive oil
• 2 tablespoons ground cumin
• 1 tablespoon paprika
• 1 tablespoon ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon ground turmeric (optional)
• 1 teaspoon ground black pepper
• Salt to taste
• Juice of 2 lemons
• Fresh cilantro, chopped (for garnish)
• Additional cumin for sprinkling

Instructions

1. Prepare the Lamb:

1. If you are using a whole lamb, clean and remove any excess fat or skin. For a more even roast, you can butterfly the lamb (cutting along the backbone) to open it up.
2. Make shallow cuts along the lamb’s surface to allow the seasoning to penetrate the meat.

2. Make the Marinade:

1. In a small bowl, combine the minced garlic, olive oil, cumin, paprika, coriander, cinnamon, turmeric, black pepper, and salt.
2. Add the lemon juice to the spice mixture and stir to create a thick paste.
3. Rub the marinade all over the lamb, making sure to coat the meat evenly. Use your fingers to gently massage the marinade into the cuts in the meat for better flavor absorption.
4. Cover the lamb with plastic wrap and let it marinate in the refrigerator for at least 4 hours, preferably overnight, to allow the flavors to develop.

3. Prepare the Roasting Method:

1. Preheat your oven to 350°F (175°C) or prepare an outdoor grill if you’re roasting it over an open fire.
2. If you are roasting in the oven, place the lamb on a rack in a roasting pan. If you are grilling, prepare the grill for indirect heat and set up a space where the lamb can cook slowly without being directly over the flames.

4. Roast the Lamb:

1. Roast the lamb for about 2 to 3 hours, depending on its size, until the meat is tender and golden brown on the outside. If cooking in the oven, you can baste the lamb occasionally with olive oil or its own juices to keep the meat moist.
2. For an outdoor grill, turn the lamb every 30 minutes to ensure it cooks evenly and doesn’t burn on one side. It may take longer to roast on a grill, so be patient and cook until the meat is tender and the skin is crispy.

5. Final Touches:

1. Once the lamb is fully roasted, remove it from the oven or grill. Let it rest for about 10-15 minutes before carving to allow the juices to redistribute.
2. Garnish with fresh cilantro and a sprinkle of cumin for added flavor.

6. Serve:

1. Mechoui is traditionally served as a communal dish. You can carve it into large pieces and serve it alongside flatbread or couscous. The tender, juicy lamb pairs perfectly with a refreshing salad or pickled vegetables to balance the richness.

Tips and Variations:

• Slow Cooking: If you prefer an even more tender lamb, you can slow-roast it at a lower temperature (around 275°F/140°C) for 4-5 hours or cook it in a tagine or slow cooker for even more melt-in-your-mouth tenderness.
• Serve with Harissa: For an extra kick, serve the Mechoui with some Moroccan harissa sauce on the side.
• Open Fire Roasting: If you have access to a spit or outdoor fire pit, roasting the lamb over an open flame is the traditional way of cooking Mechoui, giving it a smoky flavor that’s hard to replicate in the oven.