Entree: Morocco – Rif Mountains – مشوي ➤ Mashwi (Whole slow-roasted lamb seasoned with North African spices)

Serving Size: 8

Approximate Time

Prep 20 min

Cook 3 hrs 30 min

Additional 20 min

Total 4 hrs 10 min

Ingredients

- 1 bone-in leg of lamb, approx. 7 lb (3.2 kg)
- 6 cloves garlic, peeled
- 2 tbsp (30 ml) coarse sea salt
- 1 tbsp (15 ml) ground cumin
- 1 tbsp (15 ml) ground coriander
- 2 tsp (10 ml) sweet paprika
- 1 tsp (5 ml) freshly ground black pepper
- 1 tsp (5 ml) ras el hanout or additional 1/2 tsp (2 g) ground cinnamon and 1/2 tsp (2 g) ground ginger if unavailable
- 1/4 tsp (0.5 g) saffron threads soaked in 2 tbsp (30 ml) warm water (optional)
- 1/4 cup (60 ml) olive oil
- 2 tbsp (30 ml) lemon juice
- 1/4 cup (15 g) chopped fresh cilantro
- 1/4 cup (15 g) chopped fresh parsley
- 2 onions, quartered
- 1 cup (240 ml) dry white wine or water for the roasting pan
- Lemon wedges and extra chopped cilantro/parsley for serving

Instructions

1. In a mortar or food processor, crush garlic with salt to make a coarse paste. Stir in cumin, coriander, paprika, black pepper, ras el hanout, saffron water if using, olive oil, and lemon juice to form a thick marinade. Mix in chopped cilantro and parsley.
2. Score the lamb skin and fat in a few places and rub the entire leg thoroughly with the garlic-spice marinade, working some into the scores. Cover and refrigerate to marinate at least 4 hours, preferably overnight.
3. Preheat the oven to 325°F (160°C). Place the quartered onions in the bottom of a large roasting pan to form a bed and pour the wine or water into the pan.
4. Place the lamb on a rack set over the onions. Roast for 3 to 3 1/2 hours, basting occasionally with pan juices, until the meat is very tender and starting to pull away from the bone; internal temperature for very tender, pull-apart lamb is about 190–195°F (88–90°C).
5. If desired, increase oven temperature to 425°F (220°C) for the last 10–15 minutes to develop a golden crust, watching carefully to avoid burning.
6. Remove the lamb and let rest 15–20 minutes, then carve or pull into large pieces. Serve with roasted onions, pan juices spooned over, lemon wedges, and extra chopped cilantro and parsley.