📝 About This Recipe
Mechoui is the crown jewel of Maghrebi hospitality, a celebratory dish originating from the Berber traditions of Morocco and Algeria. This recipe delivers a bone-in lamb shoulder that is butter-tender on the inside with a shatteringly crisp, spice-rubbed exterior. Infused with aromatic 'Smen' (fermented butter) and the warm embrace of cumin and coriander, it is a sensory journey to the heart of the Atlas Mountains.
🥗 Ingredients
The Meat
- 5-6 lbs Bone-in Lamb Shoulder (high-quality, Halal-certified, at room temperature)
- 8-10 pieces Garlic Cloves (peeled and halved lengthwise)
The Spiced Rub (Chermoula-Style)
- 1/2 cup Unsalted Butter (softened; use Smen if available for authenticity)
- 1/4 cup Olive Oil (extra virgin)
- 2 tablespoons Ground Cumin (freshly toasted and ground)
- 1 tablespoon Ground Coriander
- 1 tablespoon Smoked Paprika (sweet pimentón)
- 1 teaspoon Turmeric
- 1 tablespoon Kosher Salt (adjust to taste)
- 1 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Saffron Threads (crushed and bloomed in a teaspoon of warm water)
For the Roasting Pan
- 1 cup Water or Beef Stock (to keep the environment moist)
- 2 pieces Cinnamon Sticks
- 1 bunch Fresh Parsley and Cilantro (tied together with kitchen twine)
The Traditional Finish
- 2 tablespoons Fine Sea Salt (served on the side for dipping)
- 2 tablespoons Toasted Cumin Seeds (crushed, served on the side for dipping)
👨🍳 Instructions
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1
Prepare the lamb by patting it dry with paper towels. Using a sharp paring knife, make 8-10 deep slits all over the meat and insert the garlic halves into these pockets.
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2
In a medium bowl, combine the softened butter, olive oil, cumin, coriander, paprika, turmeric, salt, pepper, and the bloomed saffron. Mix until it forms a thick, fragrant paste.
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3
Massage the spice paste all over the lamb, ensuring every crevice is covered. Wrap the lamb tightly in plastic wrap and refrigerate for at least 12 hours, though 24 hours is ideal for deep flavor penetration.
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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 lamb in a heavy-bottomed roasting pan or a large Dutch oven.
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6
Pour the water (or stock) into the bottom of the pan, adding the cinnamon sticks and the herb bundle. Be careful not to pour liquid over the lamb itself to avoid washing off the rub.
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7
Cover the roasting pan tightly with two layers of heavy-duty aluminum foil, creating a tight seal to trap the steam. If using a Dutch oven, place the lid on firmly.
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8
Roast in the center of the oven for 4 hours. The lamb should be 'méchoui' style—so tender it can be pulled apart with your fingers.
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9
Remove the pan from the oven and carefully take off the foil. 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. Return the lamb to the oven uncovered for 20-30 minutes, or until the exterior is dark, golden-brown, and crispy.
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11
Transfer the lamb to a large wooden board or serving platter. Tent loosely with foil and let it rest for at least 20 minutes; this allows the juices to redistribute for maximum succulence.
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12
While resting, skim the fat from the pan juices. You can serve these juices in a small bowl as a 'jus' if desired.
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13
Serve the lamb whole. Traditionally, guests pull pieces of meat away by hand, dipping each morsel into a small bowl of mixed salt and cumin.
💡 Chef's Tips
For the most authentic flavor, try to source 'Smen', which is a fermented Moroccan butter that adds a distinct cheesy, nutty depth. Avoid using a leg of lamb if possible; the shoulder has more fat and connective tissue, which makes it far more forgiving and tender for long roasting. If the pan dries out during the first 4 hours of roasting, add another half cup of water to maintain a moist environment. Don't skip the resting period; cutting into the lamb too early will cause all those precious juices to run out onto the board. Always toast your cumin seeds in a dry pan for 60 seconds before grinding; it unlocks a smoky aroma that pre-ground spices simply can't match.
🍽️ Serving Suggestions
Serve with a large platter of steaming saffron-infused couscous topped with caramelized onions and raisins (Tfaya). A crisp Moroccan orange and radish salad provides a bright, acidic contrast to the rich meat. Offer warm, crusty Khobz (Moroccan flatbread) to scoop up the meat and juices. Provide small individual bowls of ground cumin and sea salt for dipping—this is the traditional way to season each bite. Finish the meal with a hot glass of fresh Moroccan mint tea to aid digestion.