Moroccan Mechoui

Rinse the lamb shoulder or leg under cold water and pat it dry with paper towels.

In a small bowl, combine the minced garlic, cumin, paprika, coriander, ginger, cinnamon, turmeric, salt, and pepper. Add the lemon juice and olive oil to make a marinade paste.

Rub the spice paste all over the lamb, making sure it is well-coated. Cover the lamb and marinate it in the refrigerator for at least 2 hours, or preferably overnight for maximum flavor.

Preheat your oven to 325°F (165°C).

Place the marinated lamb in a roasting pan or baking dish. Pour 2 cups of water or broth into the bottom of the pan to help keep the meat moist while roasting.

Cover the lamb with foil or a lid to lock in moisture and roast for 2-3 hours, depending on the size of the lamb. Baste the lamb every 30 minutes with its juices to keep it moist and flavorful.

After the initial roasting time, remove the foil or lid and continue to roast for an additional 30 minutes to 1 hour, allowing the lamb to brown and become crispy on the outside. If you’re using butter, melt it and brush the lamb with it for extra richness during this final stage.

Once the lamb is roasted and tender, remove it from the oven and let it rest for 10-15 minutes before carving.

Serve the Mechoui with fresh cilantro, parsley, and a sprinkle of ground cumin on top. It is traditionally served with Moroccan flatbread, but you can also serve it with couscous or rice.