Classic Moroccan Mechoui
Traditional Moroccan lamb mechoui, slow-cooked to perfection. A flavorful and aromatic dish perfect for special occasions.
Ingredients
- ●2 pounds Moroccan lamb shoulder
- ●2 tablespoons Moroccan spice blend
- ●2 tablespoons Olive oil
- ●1 medium Onion
- ●3 cloves Garlic
- ●1/4 cup Chopped fresh parsley
- ●4 Lemon wedges
- ●1 teaspoon Salt
- ●1 teaspoon Black pepper
Instructions
- 1
Preheat the oven to 300°F (150°C).
- 2
Rinse the lamb shoulder and pat it dry with paper towels.
- 3
In a small bowl, mix together the Moroccan spice blend, olive oil, salt, and black pepper.
- 4
Rub the spice mixture all over the lamb shoulder, making sure to coat it evenly.
- 5
Heat a large Dutch oven over medium-high heat. Sear the lamb shoulder until it's browned on all sides, about 5 minutes.
- 6
Transfer the lamb to a large baking dish and add the chopped onion and minced garlic.
- 7
Cover the dish with aluminum foil and transfer it to the preheated oven.
- 8
Baste the lamb with the pan juices every 30 minutes. Continue cooking for 2 1/2 to 3 hours, or until the lamb is tender and falls apart easily.
- 9
Remove the lamb from the oven and let it rest for 15 minutes before slicing it thinly.
- 10
Serve the lamb with the pan juices spooned over the top, garnished with chopped fresh parsley and lemon wedges.