moroccanlambroastpaleoadvancedspiced

Mechoui

Name: Mechoui
Prep time: 10 min
Cook time: 40 min
Total time: 60 min
Yield: 2
Cuisine: Moroccan
Ingredients: 700 g lamb shoulder, boneless; 8 g sea salt; 6 g ground cumin; 4 g ground coriander; 3 g sweet paprika; 12 g garlic, finely grated; 20 g ghee; 2 g ground cumin; 1 g flaky salt; 2 wedges lemon wedges

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.

2 servings

767 kcal

Moroccan

Ingredients

Lamb and seasoning

700 glamb shoulder, boneless
8 gsea salt
6 gground cumin
4 gground coriander
3 gsweet paprika
12 ggarlic, finely grated
20 gghee

To finish

2 gground cumin
1 gflaky salt
2 wedgeslemon wedges

Instructions

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.
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.
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.
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.

Nutrition per serving

767 kcal

Calories

48g

Protein

Carbs

62g

Fat

Fiber

Notes

•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.

Background

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.

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