Entree: Algeria – Sahara Algeria – المشوي ➤ Mechoui (Whole roasted lamb seasoned with cumin, garlic, and North African spices)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 3 hrs 40 min

Additional 3 hrs

Total 6 hrs 40 min

Ingredients

- 1 bone-in leg of lamb, approx. 8 lb (3.6 kg)
- 1/2 cup (120 ml) olive oil
- 8 cloves garlic, minced (about 24 g)
- 2 tbsp (14 g) ground cumin
- 1 tbsp (7 g) ground coriander
- 1 tbsp (7 g) sweet paprika
- 1 tsp (2 g) ground black pepper
- 2 tsp (12 g) coarse salt, plus more to taste
- 1 tbsp (15 ml) white vinegar or lemon juice
- 1 tbsp (15 ml) harissa or 1 tsp (5 g) harissa paste (optional, for heat)
- 1 tsp (5 g) ground caraway seeds (optional, traditional in some Saharan versions)
- 2 tsp (10 ml) water (to loosen paste if needed)
- 2 lemons, halved, for serving
- Fresh parsley or cilantro for garnish (optional)

Instructions

1. The night before or at least 2–4 hours ahead, make the spice-garlic rub: in a bowl combine olive oil, minced garlic, ground cumin, coriander, paprika, black pepper, salt, vinegar or lemon juice, harissa if using, and caraway if using. Add 2 tsp (10 ml) water if the paste is too thick. Mix to a smooth paste.
2. Pat the leg of lamb dry with paper towels. Using a sharp knife, make shallow incisions over the surface of the meat. Rub the spice paste all over the lamb, pressing into the incisions and coating the cavity around the bone. Cover and refrigerate overnight or at least 2–4 hours to marinate; bring to room temperature 1 hour before roasting.
3. Preheat the oven to 325°F (160°C). Place the lamb on a roasting rack in a large roasting pan, fat side up. Add about 1/2 cup (120 ml) water to the pan to keep drippings from burning.
4. Roast low and slow for about 3 to 3 1/2 hours (approximately 20–25 minutes per pound), basting every 30–40 minutes with pan juices. Roast until an instant-read thermometer inserted into the thickest part reads 145–160°F (63–71°C) depending on desired doneness and until the exterior is well browned and the meat pulls easily.
5. For a crisper exterior, increase oven temperature to 425°F (220°C) for the last 15–20 minutes of roasting, watching carefully to avoid burning.
6. Remove the lamb to a carving board and tent loosely with foil. Let rest 15–20 minutes to allow juices to redistribute.
7. Carve the leg into slices or shred large pieces for serving. Serve with lemon halves for squeezing and garnish with fresh parsley or cilantro. Traditional accompaniments include flatbreads, grilled vegetables, and couscous.