Name: Moroccan Barbecued Lamb Mechoui
Yield: Serves 8
Cuisine: Morocco
Ingredients: 3 tablespoons distilled white vinegar or fresh lemon juice, or more to taste; 16 fresh mint leaves, thinly slivered, or 3 tablespoons mint jelly; 2 cups homemade chicken stock, or canned low-sodium chicken broth, or water; 16 fresh mint leaves, minced, or 1 tablespoon dried mint; Salt; Salt and freshly ground black pepper; 8 tablespoons (1 stick) salted butter, at room temperature; 1 teaspoon ground coriander; 1 leg of lamb, boned and butterflied (3½ to 4 pounds after boning), trimmed of any papery skin; 1 teaspoon sweet paprika; ½ teaspoon ground cumin, plus more for serving; 3 tablespoons salted butter; 1 onion, finely chopped; 4 cloves garlic, minced; 2 cloves garlic, minced

Preparation info

Serves
8

Difficulty
Medium

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