Name: Roast Lamb with Moroccan Spices (Mechoui)
Yield: Serves 6 to 8
Cuisine: Moroccan
Ingredients: 2 teaspoons sweet paprika; one 4- to 5-pound boned lamb shoulder, or 3 racks of lamb, ends trimmed, or one 6-pound boneless leg of lamb; lemon wedges for serving; ½ teaspoon cayenne pepper; 2 teaspoons ground cumin; 1 ½ teaspoons ground coriander; couscous with almonds and raisins, for serving; 2 tablespoons minced garlic, plus 3 cloves garlic, cut into slivers; ½ cup chopped fresh coriander (cilantro); 2 teaspoons freshly ground black pepper; 6 tablespoons extra-virgin olive oil, plus more for racks of lamb, if using; ¼ cup fresh lemon juice; harissa for serving

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

Saffron Shores

By Joyce Goldstein

Published 2002

About

Ingredients

2 teaspoons ground cumin
1 ½ teaspoons ground coriander
½ tea

Method

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