Entree: Mauritania – Northern Culinary Region – المشوي ➤ al-Mashwī (Whole roasted lamb seasoned with North African spices and garlic)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 3 hrs 30 min

Additional 4 hrs

Total 7 hrs 30 min

Ingredients

- 1 bone-in leg of lamb, approx. 6–8 lb (2.7–3.6 kg)
- 3 tbsp (45 ml) olive oil
- 4 tbsp (60 g) unsalted butter, softened
- 6 cloves (18 g) garlic, minced
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (14 g) ground cumin
- 2 tbsp (12 g) ground coriander
- 2 tbsp (15 g) sweet paprika
- 2 tsp (10 g) kosher salt, or to taste
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) ground turmeric (optional, for color)
- 1 tsp (2 g) ras el hanout or substitute 1 tsp garam masala (optional)
- 1/4 cup (15 g) chopped fresh cilantro or parsley
- 1 cup (240 ml) water or lamb stock for basting
- Lemon wedges, for serving

Instructions

1. Mix olive oil, softened butter, minced garlic, lemon juice, cumin, coriander, paprika, turmeric (if using), ras el hanout (if using), salt, and pepper in a bowl to form a paste. Reserve a small amount for finishing.
2. Pat the leg of lamb dry. Make shallow incisions across the surface and rub the spice-garlic paste all over, working it into the incisions. Cover and refrigerate to marinate for at least 4 hours, preferably overnight.
3. Preheat the oven to 325°F (165°C). Place the leg of lamb on a rack set in a roasting pan. Pour 1 cup (240 ml) water or stock into the pan (to catch drippings and keep the meat moist).
4. Roast the lamb low and slow for about 2.5–3.5 hours (until an internal temperature of 145–160°F / 63–71°C for medium-rare to medium), basting with pan juices every 30–40 minutes. If the surface begins to darken too quickly, tent loosely with foil.
5. Increase oven temperature to 425°F (220°C) for the final 10–15 minutes, brush with the reserved paste to crisp the exterior, and develop a browned crust.
6. Remove from oven and transfer to a cutting board. Let rest tented for 15–20 minutes before carving. Sprinkle with chopped cilantro or parsley and serve with lemon wedges and pan juices.