Moroccan
Lamb Mechoui
Moroccan mechoui is lamb cooked slowly until the meat slips from the bone, then browned so the outside is fragrant and slightly crisp. It is served simply with small dishes of cumin and salt, warm bread, and the cooking juices.
Ingredients
- Bone-in lamb shoulder or shank piece900g
- Smen, softened2 tbsp
- Olive oil1 tbsp
- Garlic cloves, crushed3
- Ground cumin2 tsp, plus extra to serve
- Ground ginger1 tsp
- Sweet paprika1 tsp
- Ground turmeric1/2 tsp
- Saffron threads, crumbled1 small pinch
- Black pepper1/2 tsp
- Fine sea salt1 1/2 tsp, plus extra to serve
- Water1 cup
- Moroccan breadto serve
Method
- Take the lamb out of the refrigerator 45 minutes before cooking and pat it dry.
- Crush the saffron with a pinch of salt, then mix it with the smen, olive oil, garlic, cumin, ginger, paprika, turmeric, black pepper, and remaining salt to make a paste.
- Make a few deep cuts in the thick parts of the lamb and massage the spice paste all over the meat, pushing some into the cuts.
- Heat the oven to 160°C and place the lamb in a small roasting dish with the water poured around, not over, the meat.
- Cover the dish tightly with parchment and foil, sealing the edges well so the lamb steams and roasts slowly in its own vapour.
- Roast for 3 hours, turning the lamb once and spooning the juices over it halfway through, until the meat is very tender and pulls away from the bone.
- Increase the oven to 230°C, uncover the lamb, and roast for 15 to 25 minutes, basting once or twice, until the surface is deeply browned and lightly crisp.
- Rest the lamb for 10 minutes, then pull it into large pieces rather than slicing it thinly.
- Serve hot with the reduced pan juices, warm Moroccan bread, and small dishes of ground cumin and salt for dipping each piece.
Common questions
Can I substitute butter or ghee for smen in lamb mechoui?
Yes. Unsalted butter mixed with a little olive oil is the closest easy substitute; ghee also works well. You’ll lose some fermented depth, so add a pinch more salt and a little extra cumin or garlic if needed.
How long does lamb mechoui take in the oven, and how do I know it’s done?
Plan for about 3 hours at 160°C, then 15 to 25 minutes uncovered at 230°C to brown. It’s done when the meat is very tender and pulls away easily from the bone, with a fork.
What are the most common mistakes when making lamb mechoui?
The biggest mistakes are not sealing the dish tightly, skipping the water, and roasting too hot too soon. Also avoid cutting the lamb too shallowly; deep cuts help the paste penetrate and keep the meat flavorful.
How should I store leftover lamb mechoui?
Cool it quickly, then store the lamb with its juices in an airtight container in the fridge for up to 3 to 4 days. Reheat gently, covered, with a splash of water or juices so it stays moist.
What should I serve with lamb mechoui?
Serve it with Moroccan bread to mop up the juices, plus simple sides like a tomato-cucumber salad, olives, or roasted vegetables. Couscous also works, but bread is the classic choice for this dish.