Dinner · 360 min · moroccan

Mechoui (Slow-Roast Lamb)

This is the kind of Moroccan dinner you’ll make on repeat — lamb and garlic, 360 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 4 lb Lamb
• 6 cloves Garlic
• 2 tbsp Cumin
• 1 tbsp Paprika
• 0.25 cup Olive oil
• 4 tbsp Butter
• 1 tbsp Salt
• 2 tsp Black pepper

Steps

1. Rub the lamb all over with the garlic-cumin-paprika paste, working it into every crevice. Salt aggressively — a roast this size needs it.
2. Sear the roast on all sides in a heavy roasting pan until well browned. This crust becomes the base of the pan sauce.
3. Add 2 cups of hot water to the pan, cover tightly with foil, and roast at 325°F for 4.5 to 5 hours. The sealed environment mimics the traditional pit oven.
4. Uncover for the last 30 minutes, basting with the melted butter, so the exterior crisps and caramelizes.
5. Rest 30 minutes — non-negotiable for a roast this size — then pull or carve into thick slices.
6. Serve with cumin-salt for dipping, flatbread, and a simple salad. Mechoui is celebration food: the lamb should need no knife.

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