Entree: Morocco – Sahara & Southern Morocco – المشوي ➤ al-mashwi (Slow-roasted whole or large cuts of lamb seasoned with Moroccan spices until tender)

Serving Size: 8

Approximate Time

Prep 20 min

Cook 4 hrs

Additional 30 min

Total 4 hrs 30 min

Ingredients

- 7 lb (3.2 kg) bone-in lamb leg (or shoulder), trimmed of excess fat
- 4 tbsp (60 ml) olive oil
- 6 cloves garlic, crushed
- 2 tbsp (30 g) ground cumin
- 1 tbsp (8 g) ground coriander
- 2 tsp (8 g) sweet paprika
- 1 tsp (5 g) ground black pepper
- 2 tbsp (30 g) coarse sea salt
- 1 tsp (1 g) saffron threads, crumbled (optional)
- 2 tbsp (30 ml) lemon juice
- 1/4 cup (60 ml) water
- 2 tsp (6 g) ground ginger
- 2 tbsp (30 g) unsalted butter, melted (for basting)
- 1 large onion, halved
- 2 bay leaves
- Fresh cilantro or parsley, for garnish

Instructions

1. Prepare the spice rub: in a bowl combine crushed garlic, olive oil, ground cumin, ground coriander, paprika, black pepper, salt, saffron (if using), lemon juice, water, and ground ginger to form a paste.
2. Score and rub the lamb: pat the lamb dry, make shallow incisions across the surface and into thicker parts. Rub the spice paste thoroughly over and into the incisions, massaging well. Let the lamb marinate, covered, in the refrigerator for at least 4 hours or overnight for best flavor.
3. Preheat and arrange for roasting: preheat oven to 325°F (160°C). Place halved onion and bay leaves in the bottom of a large roasting pan; set lamb on a rack above them. Brush lamb with melted butter.
4. Roast low and slow: roast the lamb uncovered at 325°F (160°C) for 3 to 4 hours, basting every 30–45 minutes with pan juices and additional melted butter, until the meat is very tender and pulling from the bone (internal temperature around 160–170°F / 71–77°C for very tender fall-apart texture).
5. Finish on high heat (optional): for a more charred exterior, increase oven to 425°F (220°C) for the last 10–15 minutes, watching carefully to avoid burning.
6. Rest and serve: remove lamb, tent with foil, and rest 20–30 minutes before carving. Garnish with chopped cilantro or parsley and serve with flatbread, grilled vegetables, and preserved lemon or harissa on the side.