Name: Méchoui of Lamb or Goat with Berber Spices
Yield: Serves 8 to 10
Cuisine: Morocco
Ingredients: 3 tablespoons sweet or smoked paprika; 1 cup extra-virgin olive oil; Coarse salt (kosher or sea) and freshly ground black pepper; 1 medium-size onion, coarsely chopped; 3 cloves garlic, coarsely chopped; 2 teaspoons Coarse salt (kosher or sea), or more to taste; 1 piece (2 inches) fresh ginger, peeled and coarsely chopped; 2 teaspoons ground cumin; 1 piece (1 inch) fresh ginger, peeled and cut crosswise into thin slices, each slice cut in half; 1 bone-in leg of lamb or young goat (4 to 5 pounds); 4 cloves garlic, peeled and cut lengthwise into 4 or 5 slices; 1 medium-size white onion, cut in half crosswise, each half into 3 wedges; ½ cup finely chopped fresh cilantro or flat-leaf parsley; 1 teaspoon Freshly ground black pepper, or more to taste

Preparation info

Serves
8 to 10

Difficulty
Medium

Appears in

Planet Barbecue

By Steven Raichlen

Published 2010

About

Call him Mr. Mayor. Almost everyone else in Marrakech and Fez does if they are even remotely involved with the food or hospitality business. I’m talking about Rafih Benjelloun, the Fez-born chef with a bigger than life personality who runs the Imperial Fez and Ibiza restaurants in Atlanta, Georgia. Rafih was my go-to guy when I planned my research trip to Morocco, and if you read about Moroccan “sliders” (see here), well, Rafih was the guy who made sure I v