Entree: Western Sahara – Northern Culinary Region – Mechoui (Slow-roasted lamb seasoned with cumin and garlic until meltingly tender)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 2 hrs 45 min

Additional 20 min

Total 3 hrs 20 min

Ingredients

- 1 leg of lamb, bone-in, approx. 6 lb (2.7 kg)
- 1/4 cup (60 ml) olive oil
- 4 cloves garlic, minced
- 2 tbsp (30 ml) ground cumin
- 1 tbsp (15 ml) ground coriander
- 1 tbsp (15 ml) paprika
- 2 tsp (10 ml) ras el hanout or more to taste
- 2 tbsp (30 ml) lemon juice
- 1 tbsp (15 g) coarse sea salt
- 1 tsp (5 g) freshly ground black pepper
- 2 onions, quartered
- 4 carrots, cut into large pieces
- 1 lb (450 g) small potatoes, halved
- 1/2 cup (120 ml) water or light lamb broth
- Fresh cilantro or parsley for garnish

Instructions

1. In a small bowl combine olive oil, minced garlic, cumin, coriander, paprika, ras el hanout, lemon juice, salt, and pepper to form a paste.
2. Pat the leg of lamb dry and rub the spice-garlic paste all over, working it into any scored or exposed areas. Let the lamb marinate for at least 2 hours or overnight in the refrigerator for best flavor; bring to room temperature 30 minutes before roasting.
3. Preheat the oven to 325°F (165°C). Place the quartered onions, carrots, and potatoes in the bottom of a large roasting pan and pour 1/2 cup (120 ml) water or broth over them.
4. Set the lamb on top of the vegetables. Roast uncovered in the preheated oven for about 2 1/2 to 3 hours, basting occasionally with pan juices, until the meat is very tender and an instant-read thermometer reads 145–160°F (63–71°C) for medium to well done depending on preference. For a more fall-off-the-bone texture roast toward the longer time and tent with foil if the exterior darkens too quickly.
5. Remove the lamb from the oven and let rest 15–20 minutes before carving. Spoon roasted vegetables and pan juices over slices, garnish with chopped cilantro or parsley, and serve with crusty bread or couscous.