Moroccan Mechoui

My husband, Bill, is a midwestern carnivore, so I usually defer to him on roasting big pieces of meat. In his opinion, the gold standard for slow-roasted lamb is Moroccan mechoui, with its delicious crusty exterior and awesomely juicy flesh. I agree.

Moroccans prepare mechoui in a number of different ways. The most common is slow, steady spit roasting, done outdoors (often at festivals) over embers. This method is excellent, but it requires constant ba