North African Lamb Dish: Mechoui

The classic North African cuisine Mechoui has a long history and is especially well-liked in Morocco and Algeria. This mouthwatering culinary treat centers on the skill of perfectly roasting or grilling whole lambs or lamb cuts. Mechoui has its roots in the prehistoric era when nomadic tribes and towns would come together to celebrate important occasions by slowly roasting whole animals over open fires.

The traditional blend of spices and seasonings used to prepare mechoui varies from region to region and even from family to family. The meat is infused with layers of richness and a mouthwatering aroma because of the aromatic combination, which frequently includes herbs like cumin, paprika, coriander, ginger, and cinnamon.

Lamb that has been marinated for several hours or even overnight will be soft and tasty because the flavours can fully permeate the flesh. The lamb is traditionally slow-cooked over an open flame, which gives it a smoky flavour that improves its flavour. The method for grilling or roasting the meat varies, depending on whether specialised equipment is used or whether the meal is modified to fit contemporary grill configurations while preserving its original flavour.

Mechoui epitomises the concept of coming together to taste not just a dish but a link to history, culture, and the common joy of eating, whether it is savoured as a community feast or the focal point for small gatherings.

Preparation Time

35 minutes

Ingredients

1 whole lamb or lamb parts (shoulder, leg, etc.)

Salt and pepper

Olive oil

Fresh lemon juice

1 tablespoon ground cumin

1 tablespoon ground coriander

1 tablespoon ground ginger

1 tablespoon ground paprika

1 tablespoon ground cinnamon

4-6 cloves of garlic (minced)

Preparation

• Clean the lamb thoroughly and pat it dry with paper towels.
• If you are using whole lamb, butcher and clean it properly
• Mix the garlic, ground cumin, paprika, coriander, ginger, cinnamon, salt, and pepper in a bowl.
• Add olive oil and fresh lemon juice to the spice mixture to create a paste. 
• Rub the spice paste all over the lamb, ensuring that it's coated evenly.
• Allow the lamb to marinate for at least 6-8 hours, or ideally overnight, in the refrigerator
• Take the lamb out of the refrigerator and allow it to come to room temperature before cooking.
• Place the lamb on the cooler side of the grill, making sure it's not directly over the flames.
• Cover the grill and let the lamb cook slowly, turning it occasionally to ensure even cooking. 
• Once the lamb is cooked to your desired doneness, remove it from the grill and let it rest for about 20-30 minutes.
• Serve the grilled lamb with your preferred side dish.