Mechoui

Ingredients

• 2 kg (4.4 lb)lamb shoulder or leg
• 4 tbspolive oil or smen
• 2 tbspcumin
• 1 tbsppaprika
• 8garlic cloves
• 2 tbspcoarse salt

Method

1. Begin by preparing the lamb shoulder or leg. Use a sharp knife to make deep slashes across the surface of the meat, about 2 inches apart. This will allow the flavors to penetrate deeply into the lamb.
2. In a small bowl, combine 4 tablespoons of olive oil or smen, 2 tablespoons of cumin, 1 tablespoon of paprika, and 2 tablespoons of coarse salt. Crush 8 garlic cloves and add them to the mixture. Mix well to form a paste.
3. Rub the spice paste thoroughly into the slashes and all over the surface of the lamb. Ensure that the paste gets into every crevice for maximum flavor. If time allows, cover the lamb and let it rest in the refrigerator overnight to enhance the flavors.
4. Preheat your oven to 160°C (325°F). Place the lamb in a roasting pan, ensuring it fits comfortably without touching the sides. Cover the pan tightly with aluminum foil to trap moisture, which will help tenderize the meat.
5. Roast the lamb in the preheated oven for 2 hours and 30 minutes. This slow cooking will break down the connective tissues, making the meat tender. After this time, remove the foil to allow the lamb to brown.
6. Continue roasting uncovered until the lamb develops a deep golden-brown crust, which should take an additional 30 to 45 minutes. The meat should be so tender that it can be easily pulled apart with your fingers.
7. Once the lamb is beautifully browned and tender, remove it from the oven and let it rest for 15 minutes. This resting period allows the juices to redistribute, ensuring moist and flavorful meat.
8. Serve the mechoui with a side of cumin salt, onion salad, and fresh bread. The lamb should be so tender that no knife is needed, and it can be pulled apart with your fingers for a truly authentic experience.