Entree: Morocco – Fez – المشوي ➤ Mechoui (Whole or large joint of lamb slow-roasted with a spiced rub until meltingly tender)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 5 hrs

Additional 45 min

Total 6 hrs

Ingredients

- 1 bone-in lamb leg, 6–8 lb (2.7–3.6 kg)
- 1/3 cup (80 ml) olive oil
- 4 tbsp (60 g) unsalted butter, softened
- 8 cloves garlic, minced (about 40 g)
- 2 tbsp (30 g) ras el hanout or a mix of ground cumin, coriander, paprika, and cinnamon
- 1 tbsp (15 g) ground cumin
- 1 tbsp (15 g) ground coriander
- 1 tsp (5 g) ground cinnamon
- 2 tsp (10 g) fine sea salt, or to taste
- 1 tsp (5 g) freshly ground black pepper
- 2 tbsp (30 ml) lemon juice
- 1/2 cup (15 g) chopped fresh cilantro (coriander)
- 1/2 cup (15 g) chopped fresh parsley
- 1/2 cup (120 ml) water or low-salt broth for basting
- 1 lemon, cut into wedges for serving
- Optional: 2 tsp (4 g) crushed saffron threads soaked in 2 tbsp (30 ml) warm water for added aroma

Instructions

1. Preheat oven to 275°F (135°C). Pat the lamb leg dry and, using a sharp knife, make shallow incisions across the surface so the rub can penetrate.
2. In a bowl combine olive oil, softened butter, minced garlic, ras el hanout (or spice mix), cumin, coriander, cinnamon, salt, pepper, lemon juice, chopped cilantro and parsley, and saffron water if using. Mix to a paste.
3. Rub the spice-herb paste all over the lamb, working into the incisions and around the bone. Let the lamb rest at room temperature for 30–45 minutes or refrigerate covered for up to 12 hours for deeper flavor; bring to room temperature before roasting if chilled.
4. Place the lamb on a rack set in a roasting pan. Pour 1/2 cup (120 ml) water or broth into the pan to keep the environment moist. Cover the lamb loosely with foil.
5. Roast low and slow at 275°F (135°C) for 4–5 hours (depending on size) until the meat is very tender and pulls away from the bone. Baste every hour with pan juices; add more water/broth if pan dries out.
6. For a crisp exterior, remove foil, increase oven temperature to 450°F (230°C) and roast 10–15 minutes until the surface browns and develops a crust. Alternatively, finish over hot coals or a very hot grill for 5–8 minutes, turning to brown evenly.
7. Remove from oven, tent with foil, and rest 20–30 minutes. Transfer to a serving platter, shred or slice the meat and garnish with extra chopped cilantro and lemon wedges. Serve with warm flatbreads, couscous or roasted vegetables and spoon pan juices over the meat.