Moroccan Mechoui (Mechoui)
مشوي MechouiSay it: meh-SHWEE
Mechoui is a celebratory Moroccan dish featuring a whole lamb or large shoulder slow-roasted over coals or in a wood-fired oven until the meat is meltingly tender and the skin is crisp. It is a centerpiece at weddings, festivals, and family feasts across Morocco, especially in rural areas. The lamb is simply seasoned with salt, cumin, and sometimes garlic and herbs, allowing the rich, succulent flavor of the meat to shine. Traditionally carved tableside and served with extra cumin and salt for dipping, mechoui embodies Moroccan hospitality and communal dining.
Moroccan Mechoui (Mechoui)
مشوي, Mechoui
Pronounced meh-SHWEE
- Serves
- 6
- Prep
- 30 min
- Cook
- 4 hr
- Total
- 4 hr 30 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Preheat the oven to 325°F (165°C). If using a grill or spit, prepare a low indirect fire with hardwood charcoal or wood.
In a small bowl, mix the crushed garlic, olive oil, 2 tablespoons cumin, 1 tablespoon salt, coriander, paprika, black pepper, and water to form a loose paste.
Pat the lamb dry with paper towels. Using a sharp knife, make deep slits all over the meat, especially around the bone, so the seasoning can penetrate.
Rub the spice paste thoroughly over the entire surface and into the slits. Let it marinate at room temperature for 30 minutes or refrigerate overnight.
Place the lamb on a rack in a large roasting pan. Pour 1 cup (240 ml) of water into the bottom of the pan to create steam.
Roast for 3½ to 4 hours, basting every hour with the pan juices. The meat is ready when it is very tender, the internal temperature reaches 195°F (90°C) for pull-apart texture, and the skin is golden and crisp.
Remove from the oven, cover loosely with foil, and rest for 20 minutes.
Transfer to a large platter. Carve or pull the meat into large pieces. Serve immediately with small bowls of cumin and salt for sprinkling or dipping.
Regional variants
In some Berber regions, mechoui is cooked in an underground pit or traditional clay oven (tanour). Urban versions sometimes use a butter-herb rub or add ras el hanout to the spice mix. Modern home cooks may prepare a smaller shoulder or leg instead of a whole lamb.
Cook's notes
- For the most authentic flavor and crackling skin, finish the last 30 minutes at 425°F (220°C) or over hot coals.
- If the top browns too quickly, tent loosely with foil during the first half of roasting.
- Leftovers make excellent sandwiches or can be shredded into tagines or couscous.
Serve with
Fresh bread, Moroccan mint tea, and a simple tomato-cucumber salad or roasted vegetables.
Make ahead and storage
The lamb can be rubbed with seasoning the day before and kept refrigerated. Reheat leftovers gently in a low oven with a splash of water.
