Mechoui

المشوي · Al-Mashwi

Ingredients11

• lamb shoulder2 kg
• unsalted butter80 g
• garlic6 cloves
• ground cumin2 tbsp
• sweet paprika1 tbsp
• ground coriander1 tsp
• ground ginger1 tsp
• salt2 tsp
• black pepper1 tsp
• olive oil2 tbsp
• water100 ml

Method

1. Trim excess fat from the lamb shoulder and score the surface lightly.
2. Crush the garlic and mix it with softened butter, cumin, paprika, coriander, ginger, salt, pepper, and olive oil.
3. Rub the spice butter all over the lamb and into the scores, then let it rest for 30 minutes.
4. Place the lamb in a roasting pan, add the water, and cover tightly.
5. Roast at 160°C for about 3 hours 30 minutes, basting occasionally, until the meat is very tender.
6. Uncover, raise the heat to 220°C, and roast 15 to 20 minutes more until the surface is browned.
7. Rest briefly, then carve and serve with the pan juices.