Entree: Morocco – Berber Cuisine – Mechoui (Slow-Roasted Lamb) (Whole or leg of lamb slow-roasted until tender with North African spices and preserved lemon)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 4 hrs

Additional 1 hr

Total 5 hrs

Ingredients

- 1 bone-in leg of lamb, 6–7 lb (2.7–3.2 kg)
- 6 cloves (18 g) garlic, minced
- 2 tbsp (14 g) ground cumin
- 1 tbsp (7 g) ground coriander
- 2 tsp (4 g) ras el hanout
- 1 tbsp (7 g) sweet paprika
- 1/4 cup (60 ml) extra-virgin olive oil
- 2 preserved lemons, pulp removed and rind finely chopped, approx. 60 g
- 1/4 cup (15 g) fresh cilantro, chopped
- 1 tbsp (15 ml) fresh lemon juice
- 2 tsp (10 g) coarse salt, plus more for finishing
- 1 tsp (2 g) freshly ground black pepper
- 1 cup (240 ml) water or light lamb stock
- 2 onions, quartered (approx. 300 g)
- 2 carrots, cut into large pieces (approx. 200 g)
- 2 sprigs fresh rosemary or 1 tsp (1 g) dried rosemary (optional)

Instructions

1. In a small bowl combine minced garlic, ground cumin, ground coriander, ras el hanout, paprika, olive oil, chopped preserved lemon, chopped cilantro, lemon juice, 2 tsp (10 g) salt and 1 tsp (2 g) pepper to form a paste.
2. Pat the leg of lamb dry. Make several small incisions all over the meat with a sharp knife and rub the spice-preserved lemon paste thoroughly over and into the incisions. Let the lamb marinate uncovered in the refrigerator for at least 4 hours or ideally overnight.
3. Remove the lamb from the refrigerator 30–60 minutes before cooking to come closer to room temperature. Preheat oven to 300°F (150°C).
4. Arrange the quartered onions and carrot pieces in the bottom of a large roasting pan to create a bed. Place the marinated leg of lamb on top. Pour 1 cup (240 ml) water or stock into the pan and tuck rosemary sprigs around the meat if using.
5. Cover the roasting pan tightly with foil and roast in the preheated oven for 3 to 4 hours, until the meat is very tender and a fork pulls easily away from the bone. Baste once or twice with pan juices during roasting.
6. For a browned, slightly crisp exterior, increase oven temperature to 450°F (230°C), remove the foil, and roast for an additional 15–20 minutes, basting and spooning pan juices over the lamb.
7. Remove from oven and transfer the lamb to a cutting board; tent loosely with foil and rest for 20–30 minutes to allow juices to redistribute.
8. Carve the lamb into slices or pull apart for a more rustic presentation. Spoon pan juices and roasted vegetables over the meat and serve warm.