Ingredients:
- 5 lbs leg of lamb (or shoulder)
- 3 tablespoons of olive oil
- 2 tablespoons of paprika
- 2 tablespoons of cumin
- 1 tablespoon of coriander
- 1 tablespoon of garlic powder
- Salt and pepper to taste
- A bundle of fresh herbs (such as rosemary and thyme) for garnishing
Directions:
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Prepare the Spice Mix: In a bowl, combine the paprika, cumin, coriander, garlic powder, salt, and pepper. This spice set is the heart of the Mechoui, infusing the meat with rich flavors and a tantalizing aroma.
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Marinate the Meat: Rub the leg of lamb with olive oil, then generously apply the spice seasoning, ensuring the entire surface is covered. For the best results, marinate the meat overnight in the refrigerator, allowing the spices to deeply penetrate and flavor the meat.
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Roast to Perfection: Preheat your oven to 325°F (165°C). Place the marinated lamb on a roasting rack in a roasting pan. Insert a meat thermometer into the thickest part of the meat, avoiding the bone. Roast until the meat is tender and the internal temperature reaches 145°F (63°C) for medium-rare, about 2.5 to 3 hours.
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Rest and Serve: Remove the lamb from the oven and let it rest for 15 minutes before slicing. This allows the juices to redistribute, ensuring each bite is succulent and flavorful. Garnish with fresh herbs before serving.
Serving Suggestions:
Serve your Mechoui with a side of roasted vegetables, a fresh herb salad, or traditional couscous to complement the rich flavors of the meat. Don't forget to pair it with a spice-infused sauce or a sprinkle of additional spice seasoning for an extra kick.
