Moroccan Mechoui

Ingredients

Instructions

0 of 7 steps complete

1. 1Preheat oven to 300°F (150°C). Pat lamb dry and make shallow slits in the thickest parts without cutting through to the bone.
2. 2Mix softened butter, oil, garlic, 2 teaspoons cumin, paprika, 1½ teaspoons salt, pepper and lemon juice. Rub all over the lamb and into the slits.
3. 3Place lamb fat-side up in a roasting pan. Pour water around, not over, the meat and cover the pan tightly with foil.
4. 4Roast for 3½–4 hours, checking the pan halfway through and adding hot water if dry. Lamb must reach at least 145°F (63°C); for tender shoulder continue until about 195–205°F (90–96°C) and a fork twists easily in the meat.
5. 5Remove foil and raise oven to 425°F (220°C). Roast for 20–30 minutes until the exterior is deeply browned, watching closely to prevent burning. Total cooking time varies with the shoulder's shape.
6. 6Rest loosely covered for 20 minutes before pulling or carving. Spoon over pan juices and serve the remaining cumin and salt separately for dipping, using only as much as desired.
7. 7Refrigerate carved leftovers in shallow containers within 2 hours for up to 3–4 days. Reheat to 165°F (74°C).