Entree: Morocco – Atlas Mountains – مشوي ➤ Mashwī / Mechoui (Roasted Lamb)

Serving Size: 8

Approximate Time

Prep 20 min

Cook 3 hrs 30 min

Additional 30 min

Total 4 hrs

Ingredients

- 1 whole lamb leg, bone-in, approx. 6 lb (2.7 kg)
- 1/2 cup (120 ml) olive oil
- 1/4 cup (60 ml) lemon juice
- 10 cloves garlic, minced
- 2 tbsp (20 g) ras el hanout
- 2 tbsp (14 g) ground cumin
- 2 tbsp (12 g) ground coriander
- 1 tbsp (8 g) smoked paprika
- 1 tsp (2 g) ground cinnamon
- Pinch saffron threads soaked in 2 tbsp (30 ml) warm water (optional)
- 2 tbsp (30 ml) honey or pomegranate molasses (optional, for basting)
- 2 tbsp (30 g) coarse kosher salt
- 1 tbsp (7 g) freshly ground black pepper
- 1/2 cup (30 g) fresh cilantro, chopped
- 1/2 cup (30 g) fresh flat-leaf parsley, chopped
- 4 tbsp (60 g) unsalted butter, melted, for basting
- 2 onions, quartered (for roasting bed)
- Whole cumin seeds for sprinkling (optional)

Instructions

1. Make spice paste and marinate: in a bowl combine olive oil, lemon juice, minced garlic, ras el hanout, ground cumin, ground coriander, smoked paprika, cinnamon, soaked saffron with its water, salt, and pepper to form a paste; massage the paste thoroughly into scored lamb leg, inside any cavities and under slashes; cover and refrigerate at least 6 hours or overnight for best flavor.
2. Prepare for roasting: remove lamb from fridge 1 hour before cooking to come to near room temperature; preheat oven to 300°F (150°C). Arrange quartered onions in a roasting pan to form a rack and place the lamb on top, fat side up; tie if needed to keep shape.
3. Slow roast: roast uncovered at 300°F (150°C) for about 3 to 3 1/2 hours (approximate; allow 30–45 minutes per pound as a guide) basting every 30–45 minutes with melted butter and, if using, a little honey or pomegranate molasses diluted with warm water to encourage caramelization; if exterior browns too rapidly, tent with foil.
4. Check for doneness and tenderness: roast until the meat is very tender and pulls away from the bone (internal temperature around 145–160°F / 63–71°C for medium to well-done depending on preference), or longer for fall-apart mechoui (up to 4–5 hours); adjust time for desired tenderness.
5. Rest and finish: transfer lamb to a cutting board, tent with foil, and let rest 20–30 minutes to redistribute juices; sprinkle with chopped cilantro and parsley and a few toasted cumin seeds before carving.
6. Serve: carve or pull portions from the leg and serve with roasted onions and warm flatbread or couscous, alongside preserved lemon wedges or a simple herb salad if desired.