Entree: Morocco – Casablanca & Atlantic Coast – مشوي ➤ Mashwī (Whole roasted lamb traditionally seasoned with North African spices and cooked until tender)

Serving Size: 8

Approximate Time

Prep 20 min

Cook 4 hrs

Additional 1 hr

Total 5 hrs 45 min

Ingredients

- 1 leg of lamb, bone-in, approx. 8 lb (3.6 kg)
- 1/4 cup (60 ml) olive oil
- 4 cloves garlic, minced, about 1 oz (28 g)
- 2 tbsp (30 ml) fresh lemon juice
- 2 tbsp (16 g) ground cumin
- 1 tbsp (7 g) ground coriander
- 2 tsp (4 g) paprika
- 1 tbsp (8 g) ras el hanout
- 1/2 tsp (0.5 g) saffron threads, soaked in 2 tbsp (30 ml) warm water
- 2 tsp (10 g) kosher salt, plus more for serving
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) honey
- 1 cup (240 ml) chicken stock or water for basting
- 1/2 cup (15 g) fresh cilantro, chopped
- 1/2 cup (15 g) fresh parsley, chopped
- Cumin-salt for serving: 2 tsp (4 g) ground cumin mixed with 1 tsp (6 g) fine sea salt
- Harissa or preserved lemon (optional) and crusty bread (khobz) for serving

Instructions

1. In a bowl whisk olive oil, garlic, lemon juice, ground cumin, ground coriander, paprika, ras el hanout, saffron with its soaking water, honey, salt and pepper to form a paste.
2. Pat the leg of lamb dry and score the fat in a diamond pattern. Rub the spice paste all over the lamb, working it into the scoring and into any cavities. Cover and refrigerate at least 6 hours or preferably overnight.
3. Remove lamb from fridge 1 hour before roasting to come to room temperature. Preheat oven to 300°F (150°C).
4. Place lamb on a rack in a large roasting pan. Pour 1 cup (240 ml) chicken stock into the pan to keep the oven moist. Roast at 300°F (150°C) for approximately 3 to 3 1/2 hours, basting every 30–45 minutes with pan juices, until meat is very tender and nearly falling from the bone.
5. Increase oven temperature to 425°F (220°C) and roast an additional 20–30 minutes to crisp and brown the exterior, watching closely to avoid burning.
6. Remove lamb from oven and let rest 20 minutes. Meanwhile mix chopped cilantro and parsley to sprinkle over the meat and prepare the cumin-salt and harissa for serving.
7. Carve the lamb, serve on a platter garnished with herbs, and provide bowls of cumin-salt, harissa or preserved lemon and crusty bread for an authentic Mechoui presentation.