Main Course · Dinner · African ·

Moroccan Mechoui Lamb with Ras el Hanout and Harissa

Name: Moroccan Mechoui Lamb with Ras el Hanout and Harissa
Prep time: 90 min
Cook time: 270 min
Total time: 360 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: Ras el Hanout, 3 tbsp; Garlic, minced, 5 cloves; Olive oil, 2 tbsp; Lemon juice, 2 tbsp; Salt, 1 tbsp; Leg of lamb, 1 leg (5-6 pounds); Olive oil, 1 tbsp; Water, 1/2 cup; Dried red chilies, soaked, 5; Garlic, minced, 3 cloves; Coriander seeds, 1 tsp; Cumin seeds, 1 tsp; Olive oil, 1/2 cup; Salt, To taste; Fresh cilantro leaves; Lemon wedges

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 traditio

4.6(953 reviews)

·By Ethan Brooks·August 21, 2025

Moroccan Mechoui Lamb with Ras el Hanout and Harissa — Main Course served and photographed from above

Prep

1 h 30 min

Cook

4 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Lamb Marinade

For the Lamb

For the Harissa Sauce

For Garnish

Nutrition

Per serving

Calories: 903 kcal
Protein: 75.6 g
Carbs: 3.4 g
Fat: 72 g
Fiber: 1 g

Whole recipe

Total

Calories: 7220 kcal
Protein: 604.6 g
Carbs: 27.2 g
Fat: 576 g
Fiber: 8.2 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Ras el Hanout 3 tbsp	65	2	12	2	5
Garlic, minced 5 cloves	22	1	5	0	0.5
Olive oil 2 tbsp	240	0	0	28	0
Lemon juice 2 tbsp	8	0	2	0	0.1
Salt 1 tbsp	0	0	0	0	0
Leg of lamb 1 leg (5-6 pounds)	5760	600	0	420	0
Olive oil 1 tbsp	120	0	0	14	0
Water 1/2 cup	0	0	0	0	0
Dried red chilies, soaked 5	12	0.5	2	0.2	1
Garlic, minced 3 cloves	13	0.5	3	0	0.3
Coriander seeds 1 tsp	5	0.2	1	0.3	0.5
Cumin seeds 1 tsp	8	0.4	1	0.5	0.6
Olive oil 1/2 cup	960	0	0	112	0
Salt To taste	0	0	0	0	0
Fresh cilantro leaves	1	0	0.2	0	0
Lemon wedges	5	0	1	0	0.2

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Lamb

1
Mix the Marinade
In a bowl, mix Ras el Hanout, minced garlic, olive oil, lemon juice, and salt until well combined.
2
Apply the Marinade
Rub the marinade all over the lamb, ensuring it's fully covered.
3
Refrigerate
Cover and refrigerate for at least 3 hours or overnight for deeper flavor.
Tip: 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

1
Blend the Chilies
Drain the soaked chilies and blend them with garlic, coriander, and cumin seeds.
2
Add Olive Oil
Gradually add olive oil to form a smooth paste.
3
Season
Season with salt and set aside.

How to Make Moroccan Mechoui Lamb with Ras el Hanout and Harissa

Total time: 6 h · Yields 4 servings

1
Roasting the Lamb
Preheat your oven to 325°F (160°C). Transfer the marinated lamb to a roasting pan and drizzle with olive oil.
2
Slow Cooking
Add 1/2 cup water to the pan, cover with foil, and roast for 3-4 hours, basting occasionally.
3
Caramelizing
Uncover in the last 30 minutes to achieve a deep golden crust.