Mechoui

Tender Mechoui Recipe | Slow‑Roasted Lamb Like My Aunt’s

I still hear the clatter of metal trays when I think about the first time I saw mechoui being prepared at my cousin’s wedding in the Atlas foothills. The whole lamb was wrapped in rosemary, tucked with preserved lemons, and then buried under hot coals while the men sang old Berber songs. My aunt swore the secret wasn’t some fancy technique—it was patience and a little bit of sand to keep the heat even. If you’ve ever ended up with a dry, chewy roast, you’re not alone; I’ve been there too, staring at a sad slab of meat wondering where I went wrong.

What makes this dish feel like home isn’t just the spice mix—it’s the way the meat practically falls off the bone after hours of low, steady heat. The flavors meld like a family reunion: the citrus bite of the lemons, the earthiness of cumin, and that whisper of cinnamon that sneaks up on you. I’ve learned a few tricks along the way, like scoring the lamb’s skin in a diamond pattern so the fat renders just right, and basting with its own juices every now and then to keep everything moist.

So grab a big roasting pan, roll up your sleeves, and let’s bring a taste of Moroccan tradition to your kitchen. No need for fancy equipment—just a willingness to let the lamb do its slow, fragrant work while you sip tea and maybe scroll through old photos of that wedding.

Instructions

1. Mix ras el hanout, cumin, coriander, minced garlic, olive oil, salt, and pepper into a paste.
2. Rub the paste all over the lamb, making sure to get it into the scored skin.
3. Stuff the cavity with preserved lemon quarters and a few rosemary sprigs.
4. Place the lamb in a deep roasting pan, add a splash of water to the bottom, and tuck cinnamon sticks around the edges.
5. Cover loosely with foil and roast at 300°F for about 4 hours, basting occasionally.
6. Remove the foil, crank the heat up to 425°F, and roast another 30 minutes until the skin is deep golden and crisp.
7. Let the meat rest for 15 minutes before carving, then serve with crusty bread and a simple salad.