Mechoui | FoodieAtlas

Ingredients

1 whole lamb (about 3-4 kg or 6-9 lbs), cleaned and butterflied
4 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon paprika
1 tablespoon ground turmeric
1 tablespoon ground black pepper
2 teaspoons ground cinnamon
2 teaspoons salt
1/4 cup olive oil or vegetable oil
Juice of 2 lemons
Fresh herbs (e.g., rosemary, thyme) for garnish (optional)

Instructions

Prepare the Marinade

In a bowl, combine minced garlic, ground cumin, coriander, paprika, turmeric, black pepper, cinnamon, salt, olive oil, and lemon juice. Mix well to form a paste.

Marinate the Lamb

Rub the marinade paste all over the lamb, making sure to get it into all the crevices. Cover and refrigerate for at least 4 hours or overnight for best results.

Preheat the Grill

Preheat your grill to medium-high heat. If using a charcoal grill, prepare the coals and let them burn until they are covered with a layer of gray ash.

Grill the Lamb

Place the marinated lamb on the grill. Cook, turning occasionally, for about 1.5 to 2 hours, or until the lamb is cooked through and has a nice char on the outside. The internal temperature should reach 70°C (160°F) for medium doneness.

Rest the Lamb

Once cooked, remove the lamb from the grill and let it rest for about 15 minutes before carving.

Serve

Garnish with fresh herbs if desired. Serve the Mechoui with flatbreads or couscous.