Mechoui

This compact version of mechoui delivers deeply aromatic roast lamb with a cumin-forward crust, gentle coriander warmth, and rich garlic-scented juices. The meat stays succulent and rosy, then is finished simply with extra cumin, salt, and lemon for a bold, authentic presentation.

Nutrition · per serving

767kcal

48gProtein

4gCarbs

62gFat

2gFiber

2 servings

Ingredients

10 items

Lamb and seasoning

lamb shoulder, boneless700 g

sea salt8 g

ground cumin6 g

ground coriander4 g

sweet paprika3 g

garlic, finely grated12 g

ghee20 g

To finish

ground cumin2 g

flaky salt1 g

lemon wedges2 wedges

Tips

•Traditional mechoui is usually a whole lamb slow-roasted for many hours; this version uses a smaller boneless shoulder to deliver the same spice profile and succulent texture in a realistic 60-minute format.
•If you can source lamb rump or a thick lamb sirloin, it will cook even more evenly within this time, though the flavor will be slightly less rich than shoulder.
•For deeper smokiness without an open fire, preheat a heavy cast-iron pan in the oven and roast the lamb on it.
•Serve with a simple tomato-free salad of herbs, cucumber, and lemon to keep the meal paleo-friendly.

Steps

1
Preheat the oven to 230°C. Pat the lamb shoulder dry and trim only any very thick exterior fat or silverskin, leaving a thin layer of fat for basting. In a small bowl, mix the sea salt, ground cumin, ground coriander, sweet paprika, finely grated garlic, and ghee into a paste.
700 g lamb shoulder, boneless8 g sea salt6 g ground cumin4 g ground coriander3 g sweet paprika12 g garlic, finely grated20 g ghee
2
Rub the paste all over the lamb, pressing it into every surface. Set the lamb on a rack over a tray or in a roasting pan. Roast at 230°C for 15 minutes to start browning the exterior well; the spices should smell fragrant but not scorched.
700 g lamb shoulder, boneless8 g sea salt6 g ground cumin4 g ground coriander3 g sweet paprika12 g garlic, finely grated20 g ghee
3
Lower the oven to 180°C and continue roasting for 25 minutes, basting once with the rendered fat from the tray. For a traditional mechoui-style result within this short cooking time, aim for an internal temperature of 58-60°C at the thickest point for juicy sliced lamb; if needed, give it up to 5 more minutes depending on the exact shape of the cut.
700 g lamb shoulder, boneless
4
Transfer the lamb to a warm plate and rest for 10 minutes, loosely tented with foil. Resting is essential so the meat fibers relax and the juices redistribute instead of running out when sliced.
5
Slice the lamb across the grain or pull it into large flakes if very tender. Finish with the remaining ground cumin and flaky salt, and serve immediately with lemon wedges for squeezing over at the table.
2 g ground cumin1 g flaky salt2 wedges lemon wedges

Origin & History

Mechoui is one of Morocco’s most celebrated roast lamb preparations, traditionally cooked whole over embers or in a pit until exceptionally tender. It is often associated with feasts, gatherings, and ceremonial meals, where the lamb is simply seasoned to highlight the quality of the meat. Cumin and salt are classic table accompaniments, reflecting the dish’s rustic, elemental character.

moroccan lamb roast paleo advanced spiced

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Mechoui

Steps

Preheat the oven to 230°C. Pat the lamb shoulder dry and trim only any very thick exterior fat or silverskin, leaving a thin layer of fat for basting. In a small bowl, mix the sea salt, ground cumin, ground coriander, sweet paprika, finely grated garlic, and ghee into a paste.

700 g lamb shoulder, boneless8 g sea salt6 g ground cumin4 g ground coriander3 g sweet paprika12 g garlic, finely grated20 g ghee

Rub the paste all over the lamb, pressing it into every surface. Set the lamb on a rack over a tray or in a roasting pan. Roast at 230°C for 15 minutes to start browning the exterior well; the spices should smell fragrant but not scorched.

700 g lamb shoulder, boneless8 g sea salt6 g ground cumin4 g ground coriander3 g sweet paprika12 g garlic, finely grated20 g ghee

Lower the oven to 180°C and continue roasting for 25 minutes, basting once with the rendered fat from the tray. For a traditional mechoui-style result within this short cooking time, aim for an internal temperature of 58-60°C at the thickest point for juicy sliced lamb; if needed, give it up to 5 more minutes depending on the exact shape of the cut.

700 g lamb shoulder, boneless

Transfer the lamb to a warm plate and rest for 10 minutes, loosely tented with foil. Resting is essential so the meat fibers relax and the juices redistribute instead of running out when sliced.

Slice the lamb across the grain or pull it into large flakes if very tender. Finish with the remaining ground cumin and flaky salt, and serve immediately with lemon wedges for squeezing over at the table.

2 g ground cumin1 g flaky salt2 wedges lemon wedges

Origin & History