Entree: Morocco – Maghreb – المشوي ➤ Méchoui / Mishwi (Spit-roasted whole lamb seasoned with cumin and garlic)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 12

Approximate Time

Prep 30 min

Cook 6 hrs

Additional 8 hrs

Total 8 hrs

Ingredients

- 1 whole lamb, approx. 20 lb (9 kg) total, prepared for spit-roasting
- 8 oz (225 g) unsalted butter, softened
- 6 cloves garlic, crushed (approx. 0.4 oz / 12 g)
- 2 tbsp (30 ml) ground cumin
- 1 tbsp (15 ml) ground coriander
- 2 tsp (10 g) sweet paprika
- 1 tsp (5 g) ground turmeric or a pinch saffron threads soaked in 2 tbsp (30 ml) warm water
- 3 tbsp (45 ml) coarse sea salt
- 2 tsp (10 g) freshly ground black pepper
- 1 cup (240 ml) olive oil
- 4 onions, quartered (approx. 1 lb / 450 g)
- 2 lemons, halved (for basting and serving)
- 2 cups (480 ml) charcoal or wood coals (for fuel)

Instructions

1. Make a spiced butter by mixing softened butter with crushed garlic, cumin, coriander, paprika, turmeric or saffron water, salt and pepper. Massage the mixture thoroughly under the skin and over the exterior of the lamb; let marinate refrigerated several hours or overnight.
2. Prepare a low-heat spit over coals so the lamb will cook slowly (around 225–275°F / 107–135°C). Thread and secure the lamb on the spit, placing onions and lemon halves in the cavity or nearby to flavor drippings.
3. Roast slowly, turning continuously; baste every 20–30 minutes with olive oil and juices, and squeeze fresh lemon over the lamb periodically. Maintain even, steady coals and replenish as required.
4. Continue roasting until internal temperature reaches 160°F (71°C) in the shoulder/leg for tender, falling-off-the-bone meat; total time will vary by size but plan 4–7 hours.
5. Remove from spit, let rest 20–30 minutes, carve and serve with couscous, flatbreads, preserved lemon and salads.