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Mechoui
Morocco
Morocco's feast dish. Made for religious celebrations, family gatherings and weddings. The pit-roasted version is the most revered.
Moroccan whole roasted lamb — seasoned with cumin and coriander, slow-roasted on a spit or in a pit for hours until the meat falls from the bone.
Prep
20 mins
Cook
240 mins
Difficulty
Hard
Calories
445 kcal
Serves
10
Calories are an estimate based on ingredients used
Ingredients
1whole leg of lamb or whole lamb
100gbutter, softened
3 tbspcumin
2 tbspcoriander
1 tbsppaprika
1 headgarlic, crushed
saltto season
Moroccan flatbread and harissato serve
Method
1
Mix butter, cumin, coriander, paprika, garlic and salt. Rub all over lamb inside and out.
2
Roast on a spit or in a clay oven at 160°C for 3-4 hours.
3
The meat should be falling off the bone. Serve with bread for pulling.
Chef's Tip
Eat mechoui with your hands, pulling the falling meat — cutlery is inappropriate here.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.