Entree: Western Sahara – National Cuisine – المشوي ➤ Al-Mashwi (Roasted lamb)

Serving Size: 8

Approximate Time

Prep 20 min

Cook 4 hrs

Additional 4 hrs

Total 4 hrs 30 min

Ingredients

- 1 whole lamb leg, bone-in, approx. 6–8 lb (2.7–3.6 kg) usable weight
- 1/4 cup (60 ml) extra-virgin olive oil
- 3 tbsp (54 g) coarse sea salt
- 2 tbsp (16 g) ras el hanout
- 2 tbsp (14 g) ground cumin
- 2 tsp (4 g) smoked paprika
- 1 tsp (2 g) ground black pepper
- 6 cloves garlic, minced, approx. 1.5 oz (45 g)
- 1/4 cup (60 ml) lemon juice (about 2 lemons)
- 1 tsp (0.5 g) saffron threads, soaked in 1 tbsp (15 ml) warm water (optional)
- 2 tbsp (30 ml) finely chopped fresh cilantro (or parsley) for finishing
- 1 small preserved lemon, rinsed and finely chopped (optional)

Instructions

1. Combine the olive oil, minced garlic, lemon juice, soaked saffron with its water (if using), ras el hanout, ground cumin, smoked paprika, black pepper, and coarse sea salt to form a paste. Score the lamb leg skin and fat; rub the spice-garlic paste all over and into the scored areas, massaging it into the meat. Cover and refrigerate for at least 4 hours or overnight to marinate, bringing to room temperature 1 hour before roasting.
2. Preheat the oven to 325°F (160°C). Place the lamb on a roasting rack in a shallow pan and roast low and slow for 3–4 hours, basting occasionally with pan juices, until the internal temperature reaches about 145–150°F (63–66°C) for medium-rare to medium and the meat is tender (longer if you prefer very tender, falling-apart meat). For a charred exterior similar to traditional pit-roasting, increase oven to 450°F (230°C) for the last 10–15 minutes. Rest the lamb 15–20 minutes, carve, and sprinkle with chopped cilantro and optional preserved lemon before serving.