Moroccan Mechoui Lamb with Ras el Hanout and Harissa

Name: Moroccan Mechoui Lamb with Ras el Hanout and Harissa
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 6-8
Cuisine: Main Course
Ingredients: Ras el Hanout; Garlic, minced; Olive oil; Lemon juice; Salt; Leg of lamb; Olive oil; Water; Dried red chilies, soaked; Garlic, minced; Coriander seeds; Cumin seeds; Olive oil; Salt; Fresh cilantro leaves; Lemon wedges

A tender, spiced roast lamb perfect for shared feasting

Experience the exotic flavors of Morocco with this succulent Mechoui lamb, perfectly spiced with Ras el Hanout and complemented by the bold kick of harissa. This dish brings the rich culinary traditions of North Africa to your dining table.

4 h 30 min
6-8
Intermediate

Ingredients

For the Lamb Marinade

Ras el Hanout

3 tbsp

Garlic, minced

5 cloves

Olive oil

2 tbsp

Lemon juice

2 tbsp

Salt

1 tbsp

For the Lamb

Leg of lamb

1 leg (5-6 pounds)

Olive oil

1 tbsp

Water

1/2 cup

For the Harissa Sauce

Dried red chilies, soaked

Garlic, minced

3 cloves

Coriander seeds

1 tsp

Cumin seeds

1 tsp

Olive oil

1/2 cup

Salt

To taste

For Garnish

Fresh cilantro leaves

Lemon wedges

Preparation

Marinating the Lamb

Mix the Marinade

In a bowl, mix Ras el Hanout, minced garlic, olive oil, lemon juice, and salt until well combined.

Apply the Marinade

Rub the marinade all over the lamb, ensuring it's fully covered.

Refrigerate

Cover and refrigerate for at least 3 hours or overnight for deeper flavor.

Ensure the lamb is marinated for a minimum of 3 hours for maximum flavor infusion. Use a meat thermometer to ensure the lamb reaches your desired level of doneness.

Preparing the Harissa Sauce

Blend the Chilies

Drain the soaked chilies and blend them with garlic, coriander, and cumin seeds.

Add Olive Oil

Gradually add olive oil to form a smooth paste.

Season

Season with salt and set aside.

Cooking Process

Roasting the Lamb

Preheat your oven to 325°F (160°C). Transfer the marinated lamb to a roasting pan and drizzle with olive oil.

Slow Cooking

Add 1/2 cup water to the pan, cover with foil, and roast for 3-4 hours, basting occasionally.

Caramelizing

Uncover in the last 30 minutes to achieve a deep golden crust.

Plating & Serving