📝 About This Recipe
Mechoui is the crown jewel of Moroccan hospitality, a celebratory dish where lamb is slow-cooked until it reaches a legendary 'méchoui' state—so tender it falls away from the bone at the mere touch of a finger. This version utilizes a 'braise-to-roast' method, encasing the meat in a rich, spiced smen (preserved butter) rub that creates a deeply lacquered, mahogany crust. It is a sensory journey of smoky cumin, aromatic saffron, and succulent, melt-in-your-mouth texture that defines North African luxury.
🥗 Ingredients
The Lamb
- 5-6 kg Whole Lamb Shoulder or Leg (bone-in, high quality, at room temperature)
- 12-15 cloves Garlic (peeled and slivered for studding)
The Spiced Rub (Mchermel)
- 250 g Unsalted Butter (softened; use Smen if available for authenticity)
- 3 tablespoons Sweet Paprika (high quality Moroccan or Spanish)
- 4 tablespoons Ground Cumin (freshly toasted and ground)
- 1 teaspoon Saffron Threads (crushed and soaked in 2 tbsp warm water)
- 1 tablespoon Ginger Powder
- 2 tablespoons Kosher Salt (adjust to taste)
- 1 tablespoon Black Pepper (freshly cracked)
- 1/4 cup Olive Oil (extra virgin)
The Braising Aromatics
- 2 cups Water (for the bottom of the roasting pan)
- 2 pieces Cinnamon Sticks
- 1 large bunch Fresh Cilantro and Parsley (tied together with kitchen twine)
For Serving
- to taste Flaky Sea Salt (served in a small bowl)
- to taste Ground Cumin (served in a small bowl for dipping)
👨🍳 Instructions
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1
Remove the lamb from the refrigerator at least 1 hour before cooking to ensure it reaches room temperature for even roasting.
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2
Using a sharp paring knife, make small deep incisions all over the lamb. Insert the slivered garlic cloves deep into these slits.
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3
In a medium bowl, combine the softened butter (or smen), paprika, cumin, saffron water, ginger, salt, pepper, and olive oil. Mix into a smooth, fragrant paste.
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4
Massage the spice paste thoroughly over the entire surface of the lamb, ensuring every crevice is coated. This rub will form the signature crust.
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5
Preheat your oven to 150°C (300°F). Place a large roasting pan on the counter and add the 2 cups of water, cinnamon sticks, and the herb bundle to the bottom.
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6
Place a roasting rack inside the pan and set the lamb on top. The lamb should not be submerged in the water; the liquid provides steam for the braising effect.
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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. Ensure the seal is airtight to trap the moisture.
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8
Slide the pan into the oven and slow-roast for 4.5 to 5 hours. Do not open the foil during this time to prevent steam from escaping.
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9
After 5 hours, carefully remove the foil and parchment. The meat should be tender and pulling away from the bone. Check the water level; if the pan is dry, add another half cup.
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10
Increase the oven temperature to 200°C (400°F). Baste the lamb with the juices and melted spiced butter from the bottom of the pan.
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11
Roast uncovered for another 20-30 minutes, basting once more halfway through, until the exterior is dark mahogany and crisp.
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12
Remove the lamb from the oven and let it rest, loosely tented with foil, for at least 20 minutes before serving. This allows the juices to redistribute.
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13
Transfer the whole joint to a large platter. Traditionally, Mechoui is not sliced but pulled apart by hand or with forks.
💡 Chef's Tips
Always use a bone-in cut; the bone conducts heat and adds immense flavor to the interior meat. If you cannot find Smen (Moroccan preserved butter), mix your butter with a tiny pinch of blue cheese to mimic that fermented, funky depth. Don't skip the resting period; it is the difference between dry meat and succulent, juicy meat. Make sure the foil seal is truly airtight; if steam escapes, the lamb will be tough rather than tender. For the most authentic experience, serve the cumin and salt in separate small dishes so guests can dip each bite of meat.
🍽️ Serving Suggestions
Serve with warm, crusty Moroccan Khobz (bread) to soak up the spiced fats. Pair with a fresh Moroccan orange and fennel salad to cut through the richness of the lamb. A side of steamed couscous with raisins and caramelized onions (Tfaya) provides a lovely sweet contrast. Traditional hot mint tea is the perfect beverage to aid digestion after this decadent meal. Serve alongside a vibrant Harissa paste for those who enjoy a spicy kick.