Lamb Mechoui

Name: Lamb Mechoui
Prep time: 20 min
Cook time: 4 h 30 min
Total time: 4 h 50 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2kg lamb shoulder, bone in; 100g butter, softened; 4 cloves garlic, minced; 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp smoked paprika; 1 tsp ground ginger; 1 tsp salt; flatbread and harissa to serve; fresh coriander to serve

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

Mix butter with garlic, cumin, coriander, paprika, ginger and salt.

Make deep cuts all over the lamb shoulder.

Rub spiced butter deeply into the cuts and all over the surface.

Marinate overnight.

Roast covered at 150C for 4 hours.

Uncover and increase to 200C for 30 minutes until golden and crispy.

Rest 15 minutes.

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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