Moroccan Mechoui
A home-oven adaptation of Moroccan mechoui with slow-roasted lamb shoulder, butter, cumin, salt, and tender pull-apart meat.
Equipment
- Large roasting pan
- Small mixing bowl
- Parchment paper
- Instant-read thermometer
Ingredients
Lamb
- 5 lb boneless lamb shoulder opened flat and patted dry
- 4 tbsp unsalted butter softened
- 1 tbsp ground cumin
- 2 tsp fine salt
- 1 tsp ground black pepper
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper optional
- 1/2 cup water for the roasting pan
For Serving
- 2 tsp ground cumin
- 1 tsp flaky salt
- 8 pieces Moroccan flatbread warmed
Instructions
Season:
- Heat the oven to 300 F. Mix butter, cumin, salt, black pepper, coriander, and cayenne. Rub over every surface of the lamb.
- Set the lamb in a roasting pan, add the water around it, and cover tightly with parchment and foil.
Slow Roast:
- Roast for 4 hours, checking once to ensure a little liquid remains. Uncover and raise the oven to 425 F.
- Roast uncovered for 20 to 30 minutes until broad patches are deeply browned and the meat pulls apart easily. Rest 20 minutes.
Serve:
- Tear the lamb into large irregular pieces and arrange on a warm communal platter. Serve with cumin, flaky salt, and bread.
Notes
- Traditional feast mechoui may use a whole lamb; this shoulder method fits a home oven while preserving the slow-roasted character.
- Refrigerate for three days with a little pan juice and reheat covered.
Nutrition
Calories: 690kcalCarbohydrates: 9gProtein: 49gFat: 52gSaturated Fat: 22gCholesterol: 190mgSodium: 850mgFiber: 1gSugar: 1g