Main CourseDinner

Mechoui

Name: Mechoui
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 40 min
Yield: 6 servings
Cuisine: moroccan, north_african
Ingredients: 2.5 kg lamb shoulder bone-in; 6 clove garlic minced; 2 tbsp cumin ground; 1 tbsp paprika smoked; 3 tbsp olive oil; 2 tsp salt; 1 tsp black pepper freshly ground; 2.5 cup water

Mechoui is a traditional Moroccan dish featuring a whole lamb or a large cut of lamb, slow-roasted until incredibly tender and falling off the bone. This recipe focuses on a lamb shoulder, seasoned simply to highlight the meat's natural flavors. It's perfect for a special occasion or a large gathering.

An original recipe by Forkin

Total time: 4 hr 40 min
Serves: 6
Difficulty: Medium
Per serving: 1,124 kcal

Gluten-free

Mise en place

Ingredients

2.5 kglamb shoulder, bone-in
6 clovegarlic, minced
2 tbspcumin, ground
1 tbsppaprika, smoked
3 tbspolive oil
2 tspsalt
1 tspblack pepper, freshly ground
2.5 cupwater

Equipment

aluminum foil · cutting board · small bowl · roasting pan

The method

Step by step

1
Preheat your oven to 160°C (325°F).
About 10 min
2
In a small bowl, combine the minced garlic, cumin, smoked paprika, olive oil, salt, and black pepper to create a paste.
About 5 min
3
Pat the lamb shoulder dry with paper towels.
About 1 min
Cook’s note: Removing excess moisture helps the seasoning adhere better and promotes a crispier exterior.
4
Rub the seasoning paste generously all over the lamb shoulder, ensuring it gets into any crevices.
About 5 min
Cook’s note: You can make small incisions in the lamb to allow the paste to penetrate deeper, if desired.
5
Place the seasoned lamb shoulder in a large roasting pan.
About 1 min
6
Pour the water into the bottom of the roasting pan, around the lamb.
About 1 min
Cook’s note: This helps create a moist environment, preventing the lamb from drying out during the long cooking process.
7
Cover the roasting pan tightly with aluminum foil.
About 1 min
Cook’s note: Ensure a good seal to trap the steam and moisture.
8
Roast in the preheated oven for 3.5 to 4 hours, or until the lamb is extremely tender and easily pulls away from the bone.
About 4 hr
Cook’s note: Check for tenderness by gently prodding with a fork; it should feel very soft.
9
Remove the foil during the last 30 minutes of cooking to allow the exterior to brown slightly.
About 30 min
Cook’s note: Keep an eye on it to prevent burning.
10
Once cooked, remove the lamb from the oven and transfer it to a cutting board.
About 1 min
11
Tent the lamb loosely with foil and let it rest for at least 20 minutes before carving or shredding.
About 20 min
Cook’s note: Resting allows the juices to redistribute, resulting in a more tender and flavorful meat.
12
Serve the mechoui warm, traditionally with fresh bread and a simple salad.

Per serving

Nutrition

46%Score

Calories: 1,123.9kcal
Protein: 67.7g
Carbs: 4.1g
Fat: 99.2g
Fibre: 0.9g
Sugar: 0.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store any leftover mechoui in an airtight container in the refrigerator.

Reheating

Gently reheat in the oven at a low temperature, covered with foil, until warmed through, or microwave in short bursts.