Moroccan Mechoui Lamb with Cumin and Sea Salt
Savor the rich flavors of Moroccan Mechoui Lamb seasoned with cumin and sea salt, slow-roasted to perfection in 2 hours.
Moroccan Mechoui is known for its succulent flavors and tender meat, making it a standout dish. The combination of cumin and sea salt enhances its richness.
Why This Recipe Works
Flavorful seasoning: The cumin and sea salt create a robust flavor profile that penetrates the meat.
Slow roasting: This method ensures the lamb becomes tender and juicy while developing a delicious crust.
Simple preparation: With minimal ingredients and straightforward steps, this dish is accessible yet impressive.
Chef's Pro Tip: For extra tenderness, marinate the lamb overnight with the spice mixture before roasting.
Prep Time
20 min
Cook Time
100 min
Total Time
120 min
Servings
Ingredients
Handy tools while you cook
Directions
- 1
Preheat your oven to 325°F (165°C) to prepare for slow-roasting the lamb.
- 2
In a bowl, mix cumin, sea salt, black pepper, and minced garlic with olive oil to form a paste.
- 3
Rub the spice mixture generously all over the lamb leg, ensuring even coverage.
- 4
Place the lamb in a roasting pan along with quartered onions and rosemary sprigs.
- 5
Pour the vegetable broth and lemon juice into the pan for moisture during roasting.
- 6
Roast in the preheated oven for about 100 minutes, basting occasionally with the pan juices.
- 7
Once the lamb reaches an internal temperature of 145°F (63°C), remove and let it rest for 10 minutes before slicing.
Nutrition Facts
Per serving
fat
40g
carbs
7g
fiber
1g
sodium
800mg
protein
40g
calories
550
Related Kitchen Tips
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