Roast Lamb with Moroccan Spices


Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in
Saffron Shores: Jewish Cooking of the Southern Mediterranean

By Joyce Goldstein

Published 2002

  • About


  • 2 teaspoons ground cumin
  • 1 ½ teaspoons ground coriander
  • ½ tea


The term mechoui refers to a whole lamb cooked on the spit. It is prepared on very special occasions, for big parties and during Passover, because supposedly it is what the Jews would have cooked in the wilderness during the exodus from Egypt. While a whole lamb is not a likely option for home cooks, for special occasions a leg of lamb would be the best cut for this recipe. However, most