📝 About This Recipe
Mechoui is the crown jewel of North African hospitality, a celebratory dish featuring lamb roasted until it is 'beurre'—as soft as butter. Traditionally cooked in deep earth ovens, this home-kitchen adaptation uses a low-and-slow roasting technique to achieve a shatteringly crisp skin and succulent, melt-in-your-mouth meat. Infused with the aromatic warmth of smen (preserved butter), high-quality saffron, and earthy cumin, it is a sensory journey to the heart of Marrakesh.
🥗 Ingredients
The Meat
- 5-6 pounds Whole Lamb Shoulder (bone-in, high quality, at room temperature)
The Spiced Rub (Chermoula-style)
- 1/2 cup Unsalted Butter (softened; use Smen/fermented butter if available)
- 6-8 cloves Garlic (pressed or turned into a paste)
- 2 tablespoons Ground Cumin (freshly toasted and ground for best flavor)
- 1 tablespoon Sweet Paprika (Moroccan or Hungarian)
- 1 teaspoon Saffron Threads (crushed and soaked in 1 tbsp warm water)
- 1.5 tablespoons Kosher Salt (adjust to taste)
- 1 teaspoon Ground Black Pepper (freshly cracked)
- 2 tablespoons Olive Oil (extra virgin)
For the Roasting Pan
- 2 cups Water (to create steam in the oven)
- 2 pieces Cinnamon Sticks (whole)
- 1 large Onion (thickly sliced)
For Serving
- 1/4 cup Fine Sea Salt (served in a small side bowl)
- 1/4 cup Ground Cumin (served in a small side bowl)
- 1/2 bunch Fresh Parsley (chopped for garnish)
👨🍳 Instructions
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1
Prepare the lamb by patting it completely dry with paper towels. Using a sharp paring knife, make several deep 1-inch incisions all over the meat to allow the marinade to penetrate deep into the muscle.
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2
In a medium bowl, combine the softened butter, garlic paste, cumin, paprika, saffron (with its soaking liquid), salt, pepper, and olive oil. Mix until it forms a smooth, aromatic paste.
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3
Massage the spiced butter mixture all over the lamb, ensuring you push plenty of the rub into the incisions you made earlier. Cover and refrigerate for at least 4 hours, preferably overnight.
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4
Remove the lamb from the refrigerator 1 hour before cooking to bring it to room temperature, which ensures even roasting.
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5
Preheat your oven to 300°F (150°C). Place the sliced onions and cinnamon sticks at the bottom of a large roasting pan.
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6
Place a roasting rack over the onions and set the lamb on the rack. Pour the 2 cups of water into the bottom of the pan, being careful not to wash the rub off the meat.
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7
Cover the roasting pan tightly with a layer of parchment paper, followed by two layers of heavy-duty aluminum foil. It must be airtight to trap the steam.
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8
Roast in the center of the oven for 4 hours. Do not open the oven or the foil during this time.
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9
After 4 hours, carefully remove the foil and parchment. The meat should be tender enough to pull apart with your fingers. Increase the oven temperature to 425°F (220°C).
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10
Baste the lamb with the rendered fat and juices from the bottom of the pan. Roast uncovered for another 20-30 minutes, or until the exterior is dark golden brown and crispy.
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11
Remove the lamb from the oven and let it rest for 15-20 minutes before serving. This allows the juices to redistribute.
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12
Transfer to a large platter. Traditionally, Mechoui is served whole and guests pull the meat off the bone with their hands, dipping each morsel into the side bowls of salt and cumin.
💡 Chef's Tips
For the most authentic flavor, use Moroccan Smen (aged butter); if unavailable, high-quality grass-fed butter is the best substitute. Always use a bone-in shoulder rather than a leg for Mechoui, as the higher fat content ensures the meat stays juicy during the long roast. If the water in the pan evaporates during the first 4 hours, add a bit more to keep the environment moist. Do not skip the resting period; it is the difference between a dry roast and a succulent one. Freshly grinding your cumin seeds in a mortar and pestle right before serving provides a bright, citrusy punch that cuts through the richness of the lamb.
🍽️ Serving Suggestions
Serve with warm, crusty Moroccan Khobz (bread) to soak up the juices. Pair with a side of Moroccan Zalouk (cooked eggplant and tomato salad) for a refreshing contrast. A chilled glass of mint tea is the traditional beverage of choice to aid digestion. Serve alongside a bowl of fluffy steamed couscous tossed with golden raisins and toasted almonds. Provide small individual bowls of extra cumin and sea salt for guests to dip the meat into.