📝 About This Recipe
Mechoui is the crowning jewel of North African celebratory feasts, a whole lamb slow-roasted over live coals until the skin turns into a crackling, golden parchment and the meat becomes buttery and tender. Infused with a rich 'Smen' herb butter and aromatic spices, this dish represents the pinnacle of communal Berber hospitality. It is traditionally eaten by hand, pulling the succulent meat directly from the bone, seasoned only with a touch of cumin and sea salt.
🥗 Ingredients
The Lamb
- 10-12 kg Whole Lamb (cleaned and dressed, approximately 22-26 lbs)
- 2 heads Garlic (cloves peeled and halved lengthwise)
Aromatic Basting Butter (Mchouia)
- 500 g Unsalted Butter (softened; use Smen/aged butter if available)
- 4 tablespoons Sweet Paprika
- 3 tablespoons Ground Cumin (freshly toasted and ground)
- 1 tablespoon Ground Ginger
- 1 teaspoon Turmeric
- 1 teaspoon Saffron Threads (crushed and soaked in 2 tbsp warm water)
- 3 tablespoons Kosher Salt (adjust to taste)
- 1 tablespoon Black Pepper (freshly cracked)
- 1/2 cup Olive Oil (extra virgin)
For Serving
- 1/2 cup Ground Cumin (served in a small bowl for dipping)
- 1/2 cup Flaky Sea Salt (served in a small bowl for dipping)
- 1 bunch Fresh Mint (for garnish)
👨🍳 Instructions
-
1
Prepare the lamb by patting it completely dry with paper towels. Using a small, sharp knife, make deep slits all over the lamb, especially in the thickest parts of the legs and shoulders.
-
2
Insert the halved garlic cloves into the slits you've created. This allows the garlic to perfume the meat from the inside out during the long roast.
-
3
In a large bowl, combine the softened butter, olive oil, paprika, cumin, ginger, turmeric, saffron (with its soaking liquid), salt, and pepper. Mix vigorously until it forms a smooth, vibrant orange paste.
-
4
Rub two-thirds of the spiced butter mixture all over the lamb, ensuring you coat the interior cavity and work the butter into the slits. Let the lamb marinate at room temperature for at least 1 hour.
-
5
Prepare your rotisserie pit. Use hardwood charcoal or oak wood, lighting it to one side or in two parallel banks so the lamb sits over indirect heat. You want a steady, medium-low temperature.
-
6
Secure the lamb onto the rotisserie spit. Use heavy-duty forks and wire to ensure the carcass is perfectly balanced and won't slip as it rotates. Tie the legs and neck tightly to the spit.
-
7
Mount the spit over the heat and begin the rotation. Place a large drip pan under the lamb to catch the rendering fat and prevent flare-ups.
-
8
Slow-roast the lamb for approximately 4 to 5 hours. Maintain a consistent heat by adding a few coals every 30-45 minutes. The internal temperature should eventually reach 170°F (77°C) for that traditional fall-apart texture.
-
9
Every 30 minutes, melt the remaining spiced butter and brush it generously over the rotating lamb. This builds the 'crust' and keeps the meat incredibly moist.
-
10
In the final 30 minutes of cooking, move the coals directly under the lamb or increase the heat slightly to crisp the skin until it is mahogany brown and crackling.
-
11
Carefully remove the spit from the heat. Let the lamb rest for at least 20-30 minutes before carving or serving. This allows the juices to redistribute through the muscle fibers.
-
12
Transfer the whole lamb to a large platter lined with flatbreads. Garnish with fresh mint sprigs and serve immediately while steaming hot.
💡 Chef's Tips
If you don't have a rotisserie, you can roast the lamb in a very low oven (275°F/135°C) covered in foil for 6 hours, then uncover and blast at 450°F to crisp the skin. Always use a meat thermometer; while the meat should be tender, you want to avoid drying out the thinner ribs. For a truly authentic flavor, add a tablespoon of 'Smen' (fermented Moroccan butter) to your basting mix. Ensure the lamb is at room temperature before it hits the fire to ensure even cooking throughout the thick joints. Don't skip the resting period; it is the difference between dry meat and a succulent feast.
🍽️ Serving Suggestions
Serve with warm Khobz (Moroccan flatbread) to scoop up the meat and juices. Provide small bowls of high-quality ground cumin and sea salt for guests to dip their meat into. Pair with a refreshing Moroccan Carrot Salad or a tomato and cucumber 'Shlada' to cut through the richness. Offer hot Moroccan Mint Tea at the end of the meal to aid digestion. A side of steamed couscous with raisins and chickpeas makes for a hearty, traditional accompaniment.