Description
Discover the ultimate lamb roast with this Moroccan Mechoui recipe, featuring a blend of aromatic spices and tender meat.
Ingredients
Scale
- 2 lbs lamb shoulder, bone-in and trimmed of excess fat
- 4 cloves garlic, minced
- 2 tablespoons ground cumin
- 2 tablespoons ground coriander
- 1 tablespoon paprika
- 1 tablespoon ground cinnamon
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 cup olive oil
- 1 lemon, juiced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1 large onion, quartered
- 1 cup chicken or beef broth
Instructions
- Preheat your oven to 325°F.
- In a small bowl, mix together the minced garlic, cumin, coriander, paprika, cinnamon, cayenne, salt, black pepper, olive oil, and lemon juice to create a marinade.
- Rub this mixture all over the lamb shoulder, ensuring it is well coated.
- Place the quartered onion in the bottom of a roasting pan and set the marinated lamb on top.
- Pour the broth around the lamb to keep it moist during cooking.
- Cover the pan tightly with aluminum foil.
- Roast in the preheated oven for about 3 hours, or until the lamb is tender and easily pulls apart with a fork.
- Remove the foil for the last 30 minutes of cooking to allow the lamb to brown.
- Once done, let the lamb rest for 15 minutes before carving.
- Garnish with chopped parsley and cilantro before serving.
Notes
- For a spicier kick, add more cayenne pepper or serve with a spicy harissa sauce.
- You can also substitute the lamb with a whole chicken for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Roasting
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 0g
- Sodium: varies
- Fat: 28g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 30g
- Cholesterol: varies