Algerian Mechoui

About This Recipe

Mechoui is the centrepiece of Algerian celebration feasting — a whole lamb or shoulder marinated in spiced butter (chermoula-style), then slow-roasted over coals or in a pit until the meat is succulent and fall-off-the-bone. It is traditionally eaten with the hands, tearing pieces off the roasted lamb, and accompanied by flatbread, salt and cumin. Few dishes better represent North African hospitality.

Ingredients

Serves 8

• 2 kgbone-in lamb shoulder
• 100 gbutter(softened)
• 4 clovesgarlic(minced)
• 1 tspground cumin
• 1 tspground coriander
• 1 tsppaprika
• 0.5 tspcayenne pepper
• 1 tspsalt
• 1 lemonjuice
• 2 tbspcumin seeds(to serve)

Instructions

1. 1

   Make spice butter

   Mix softened butter with garlic, cumin, coriander, paprika, cayenne, salt and lemon juice into a paste.

2. 2

   Marinate lamb

   Pierce lamb all over with a knife. Rub spice butter all over and into the incisions. Marinate at least 2 hours (overnight ideal).

3. 3

   Slow roast

   Roast at 160°C for 3.5–4 hours, basting every 45 minutes with pan juices, until meat falls easily from the bone.

4. 4

   Rest

   Rest uncovered 15 minutes. The skin will crisp slightly as it rests.

5. 5

   Serve

   Bring the whole shoulder to the table. Serve with cumin seeds and salt for dipping, warm flatbread and a tomato salad.

Variations

• •

  Use a whole leg of lamb for a larger gathering.

• •

  Cook over live charcoal for a smoky authentic flavour.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Leftover lamb keeps refrigerated for 4 days. Excellent shredded in sandwiches.

Frequently Asked Questions