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Lamb Mechoui
Whole slow-roasted Moroccan lamb shoulder with cumin, coriander and butter — falling off the bone tender.
Total time
290 min
Prep
20 min
Cook
270 min
Difficulty
easy
Cuisine
Mediterranean
gluten-free
Ingredients
2kglamb shoulder, bone in
100gbutter, softened
4 clovesgarlic, minced
2 tspground cumin
2 tspground coriander
1 tspsmoked paprika
1 tspground ginger
1 tspsalt
flatbread and harissato serve
fresh corianderto serve
Instructions
1
Mix butter with garlic, cumin, coriander, paprika, ginger and salt.
2
Make deep cuts all over the lamb shoulder.
3
Rub spiced butter deeply into the cuts and all over the surface.
4
Marinate overnight.
5
Roast covered at 150C for 4 hours.
6
Uncover and increase to 200C for 30 minutes until golden and crispy.
7
Rest 15 minutes.
8
Serve with flatbread, harissa and fresh coriander for guests to pull apart.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
1662
Protein
125.8g
Fat
125.6g
Carbs
2.2g
Fiber
0.5g
Sodium
845mg
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