Moroccan Mechoui Lamb with Ras el Hanout and Harissa
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
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.
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