MéchouiAlgerian Roast Lamb Shoulder
Méchoui commonly refers to Algerian roast lamb. This home-oven version seasons a lamb shoulder with ras el hanout, cumin, paprika, garlic, and lemon before slow roasting.
Prep
20m
Cook
3h
Serves
4
Regional versions
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- Algeria
- Mauritania
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 1.2kgLamb Shoulder
- 15gGarlic (crushed)
- 6gRas el Hanout
- 4gCumin Powder
- 5gPaprika
- 12gSalt
- 2gBlack Pepper
- 40mlLemon Juice
- 50mlExtra Virgin Olive Oil
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Preheat the oven to 160°C (320°F).
- 02
Mix the garlic, ras el hanout, cumin powder, paprika, salt, black pepper, lemon juice, and extra virgin olive oil into a paste.
- 03
Rub the seasoning all over the lamb shoulder, coating it well on every side.
- 04
Place the lamb in a roasting dish, cover it tightly, and roast until the meat is very tender.
- 05
Uncover the lamb, raise the oven to 220°C (425°F), and roast until the outside is deeply browned.
- 06
Rest the lamb shoulder before carving or pulling it into large pieces for serving.
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