Mechoui Slow-Roasted Lamb
A whole leg of lamb rubbed with a cumin-coriander-butter paste and slow-roasted for hours until the meat falls from the bone with barely a touch.
🛒 Ingredients
- 2.5kg leg of lamb, bone-in
- 100g unsalted butter, softened
- 2 tbsp ground cumin
- 2 tbsp ground coriander
- 1 tsp paprika
- 1 tsp turmeric
- 6 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- salt and pepper generously
- flatbread and salad to serve
- cumin salt on the side
👨🍳 Method
- 1
Make the spice butter: combine softened butter with all spices, garlic, and ginger.
- 2
Score the lamb all over with a knife. Rub spice butter deeply into all cuts.
- 3
Wrap tightly in foil and refrigerate overnight.
- 4
Remove from fridge 2 hours before cooking.
- 5
Roast tightly covered at 160°C for 3 hours.
- 6
Uncover, increase to 220°C, and roast 30 more minutes until skin is caramelized.
- 7
Rest 20 minutes, then pull the meat apart with forks.
- 8
Serve with cumin salt, flatbread, and fresh salad.
💡 Chef's Tips
- →The overnight marinade is non-negotiable for proper flavor penetration.
- →Cumin salt (mix equal parts ground cumin and flaky salt) is the traditional accompaniment.
- →The meat should require zero knife work — if it doesn't fall apart, cook longer.
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