Moroccan Barbecued Lamb Mechoui

North Africa

Preparation info
  • Serves


    • Difficulty


Appears in
The Barbecue Bible

By Steven Raichlen

Published 1998

  • About

Mechoui is North African barbecued lamb. Traditionally, a whole lamb is gutted, spitted, rubbed with butter and spices, and cooked over an open pit fire. The quality of the local lamb, the intensity of Moroccan spices, and the heady scent of wood smoke make this one of the most memorable dishes you’ll find on the planet. Here’s an easy, satisfying version made with a more manageable leg of lamb; it captures the open-air drama of the original. Serve the mechoui with