Entree: Western Sahara – Southern Culinary Region – Mechoui (Whole roasted lamb seasoned with North African spices until tender)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 3 hrs

Additional 2 hrs

Total 5 hrs 20 min

Ingredients

- 1 bone-in leg of lamb, about 5 lb (2.3 kg)
- 4 cloves garlic (about 12 g), minced or crushed
- 2 tbsp (30 ml) ground cumin
- 1 tbsp (15 ml) paprika (smoked or sweet)
- 1 tbsp (15 ml) ground coriander
- 2 tsp (10 ml) coarse sea salt
- 1 tsp (5 ml) ground black pepper
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) lemon juice
- 1 cup (240 ml) water or low-salt stock for the roasting pan
- 1 lemon, halved, for serving
- 1/4 cup (15 g) chopped fresh parsley or cilantro for garnish

Instructions

1. In a small bowl combine the garlic, cumin, paprika, ground coriander, salt, pepper, olive oil, and lemon juice to form a paste. Rub the paste all over the leg of lamb, working it into any crevices. Let the lamb marinate for at least 2 hours or preferably overnight in the refrigerator.
2. Preheat the oven to 325°F (160°C). Place the lamb on a rack in a roasting pan and pour 1 cup (240 ml) water or stock into the pan to maintain moisture.
3. Roast the lamb uncovered for about 2.5–3.5 hours, basting occasionally with pan juices. For a fork-tender mechoui-style result, cook until the meat is easily pulled with a fork and the internal temperature reaches about 160–175°F (71–79°C) depending on desired doneness and tenderness.
4. If the exterior browns too quickly, loosely tent the lamb with foil. During the last 20–30 minutes remove foil to allow the crust to color.
5. Remove the lamb from the oven and let it rest, covered, for 20 minutes so juices redistribute.
6. Carve or pull the meat into large pieces, squeeze lemon over the top, garnish with chopped parsley or cilantro, and serve with flatbread, roasted vegetables, or couscous.