Moroccan Mechoui Lamb with Ras el Hanout and Harissa
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
For the Lamb
For the Harissa Sauce
For Garnish
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
Moroccan Mechoui Lamb with Ras el Hanout and Harissa
Moroccan Mechoui Lamb with Ras el Hanout and Harissa
Plating & Serving
Arrange slices of roasted lamb on a large platter. Serve with a generous drizzle of harissa and garnish with fresh cilantro and lemon wedges for added freshness.