Mechoui — Print Recipe — The Culinary Codex

A spectacular Moroccan feast dish of a whole lamb or lamb shoulder slow-roasted for hours with butter, cumin, and salt until the meat is fall-off-the-bone tender.

Ingredients

1 whole lamb shoulder (about 3kg)
200g softened butter
3 tbsp ground cumin
2 tbsp paprika
1 tbsp salt
1 tsp black pepper
1 head garlic, minced
1 bunch fresh cilantro, chopped
2 tsp ground coriander

Instructions

1 Make deep slits all over the lamb shoulder and rub generously with a paste of softened butter, cumin, paprika, salt, pepper, and minced garlic, pushing the paste deep into the cuts.
2 Wrap the seasoned lamb tightly in foil and place in a large roasting pan, then roast at 160C for about 4 hours, basting occasionally with the accumulated juices.
3 Remove the foil during the last 30 minutes and increase heat to 200C to crisp and brown the exterior of the lamb.
4 Rest the lamb for 15 minutes, then serve on a large platter with small bowls of ground cumin and salt for dipping, alongside warm Moroccan bread.

Did You Know?

Mechoui is traditionally prepared in underground clay ovens called tannours and is the centerpiece of Moroccan celebrations including weddings, Eid, and the Festival of the Throne.