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Mechoui (roasted Lamb)
"Mechoui, a succulent roasted lamb dish, is a centerpiece of Moroccan feasts, known for its tender meat and aromatic spices. Traditionally cooked in a clay oven or over an open fire, this dish is now easily prepared in a conventional oven, retaining its authentic flavors. The lamb is generously seasoned with a blend of spices, including cumin, paprika, garlic, and coriander, often combined with olive oil and a squeeze of lemon for added zest. Preparing Mechoui is straightforward but requires time to achieve the perfect tenderness. The lamb is marinated for at least a few hours, preferably overnight, allowing the spices to deeply penetrate the meat. Slow roasting at a low temperature for several hours ensures the lamb becomes fall-off-the-bone tender while developing a rich, golden crust. Basting the meat occasionally with its juices or a spiced butter enhances its flavor and keeps it moist. Serve Mechoui warm, typically with Moroccan mint tea, freshly baked flatbreads, and sides like zaalouk (eggplant salad) or couscous. A sprinkle of coarse salt and ground cumin as a dip elevates the dining experience, allowing each bite to burst with flavor. For best results, use a quality cut of lamb, such as a leg or shoulder. Allow the meat to rest for about 15 minutes after roasting to lock in the juices before carving. If hosting a gathering, consider roasting the lamb whole for an impressive presentation. This dish is not only a delight for the taste buds but also a beautiful expression of Moroccan hospitality and culinary tradition. Whether for a festive occasion or a special meal at home, Moroccan Mechoui is sure to leave a lasting impression."
Serves4
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