Entree: Mauritania – National Cuisine – المشوي ➤ mashwi (Whole lamb or leg slow-roasted with North African spices until tender and smoky)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 3 hrs 30 min

Additional 20 min

Total 4 hrs 10 min

Ingredients

- 1 leg of lamb, bone-in, about 5–6 lb (2.3–2.7 kg)
- 4 tbsp (60 ml) olive oil
- 6 garlic cloves, crushed (about 1.5 oz / 45 g)
- 2 tbsp (30 ml) lemon juice (about 1 lemon)
- 2 tbsp (16 g) ground cumin
- 1 tbsp (6 g) ground coriander
- 2 tsp (6 g) sweet paprika
- 2 tbsp (30 g) coarse kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 g) butter, softened
- 1 tbsp (15 g) harissa or other chili paste (optional)
- 2 large onions, quartered, about 1 lb (450 g)
- 1 cup (240 ml) low-sodium chicken or beef broth
- 1/2 cup (15 g) chopped fresh cilantro or parsley for garnish

Instructions

1. Rub the leg of lamb all over with olive oil, crushed garlic, lemon juice, cumin, coriander, paprika, salt, and pepper. If using harissa, mix into the rub. Massage the mixture into the meat and refrigerate, covered, at least 4 hours or preferably overnight.
2. Remove the lamb from the refrigerator 1 hour before cooking to bring to room temperature. Preheat the oven to 300°F (150°C).
3. Arrange the quartered onions in the bottom of a roasting pan to form a bed; place the leg of lamb on top. Pour 1 cup (240 ml) broth into the pan to create steam during roasting.
4. Roast the lamb uncovered at 300°F (150°C) for about 3 to 4 hours, basting every 30–45 minutes with pan juices and the softened butter. If the exterior is browning too quickly, tent loosely with foil.
5. Roast until a meat thermometer reads about 145°F–160°F (63°C–71°C) depending on desired doneness and the meat is very tender; for a fall-apart texture cook toward the higher end and allow to rest longer.
6. Transfer the lamb to a cutting board and rest 15–20 minutes, spoon pan juices over it, and carve. Serve on the bed of roasted onions and garnish with chopped cilantro or parsley.