Moroccan Mechoui
A traditional Moroccan dish made with lamb, spices, and a blend of herbs and aromatics. Serve with couscous or pita bread for a hearty and flavorful meal.
Ingredients
- ●1.5 kg lamb shoulderbone-in
- ●2 tbsp warmly spiced moroccan rubstore-bought or homemade
- ●2 tbsp olive oilfor browning
- ●1 large onionchopped
- ●3 cloves garlicminced
- ●1 tsp cuminground
- ●1 tsp paprikasmoked
- ●1 tsp saltflaky
- ●1/2 tsp black pepperfreshly ground
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
Season the lamb shoulder with salt, black pepper, cumin, and smoked paprika.
- 3
Heat the olive oil in a large Dutch oven over medium-high heat. Sear the lamb until browned on all sides, about 5 minutes. Remove from heat and set aside.
- 4
Add the chopped onion to the pot and cook until softened, about 5 minutes.
- 5
Add the minced garlic and cook for 1 minute, until fragrant.
- 6
Add the Moroccan rub to the pot and stir to combine.
- 7
Return the lamb to the pot and cover with a lid.
- 8
Transfer the pot to the preheated oven and braise for 2 1/2 hours, or until the lamb is tender and falls apart easily.
- 9
Remove from heat and let rest for 10 minutes before slicing and serving.