Hard6 hours
Where it comes from
Mechoui is a traditional Berber dish, especially from the Sahara region, where lamb is roasted over an open fire for festive occasions.
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On the Palate
What goes into it
How it's made
- 1
Rub lamb with garlic, cumin, and paprika.
- 2
Let the lamb marinate for a few hours.
- 3
Preheat the oven or prepare a spit for roasting.
- 4
Slow-roast the lamb, basting with butter occasionally.
- 5
Cook until the meat is tender and the skin crisp.
