World Flavors Cookbook

Moroccan Mechoui

A whole lamb slow-roasted over charcoal or in a clay oven until the skin is shatteringly crisp and the meat pulls away with the touch of a finger.

Cuisine: Morocco

Ingredients

• 1 small whole lamb (or shoulder/leg)
• Generous butter, cumin, salt
• Saffron and garlic paste

Instructions

1. Rub lamb with butter, cumin, and salt.
2. Slow-roast for 5-6 hours at low heat.
3. Serve with small bowls of cumin and salt for dipping.
4. Eat traditionally with the hands, pulling the tender meat apart.