Mechoui roast lamb: a Moroccan classic
Prep time
Cook time
Total time
Use a boneless leg of lamb or one with a bone. Boneless is easier to cut whereas bone adds flavour. I prefer using whole spices that I mix or ground myself with a mortar and pestle or a food processor. The taste is richer. But you can use ground spices.
Recipe type: Main
Cuisine: Moroccan
  • 2 kilos leg of lamb at room temperature (or cook longer)
  • 100g butter at room temperature
  • 1 tsp olive oil + a dash for oven dish
  • 3 garlic cloves crushed
  • 2 full tbs whole (or ground) cumin
  • 2 tbs whole (or ground) coriander
  • 1 tsp sweet paprika
  • 1 or 2 brown onions chopped in rings
  • Salt (to crack freshly before serving)
  1. Pre-heat oven to 220°C (425°C)
  2. Score the lamb's fat (not deeply, only the fat, don't prick the meat or it won't be as juicy).
  3. Ground cumin seeds with a mortar and pestle or food processor and keep a few pinches aside for serving.
  4. Ground the coriander.
  5. Mix ground coriander, ground cumin, paprika, garlic, olive oil and butter to make a paste.
  6. Pour a dash of olive oil in an oven dish. Place the leg in it. Move the leg around to spread the oil, you can even massage the leg with oil.
  7. Spread the paste with a spoon and massage the whole leg. (You don't have to use your hands if you don't want to, use a spoon or spatula :)
  8. Place a few onion rings on top and the rest on the sides.
  9. Bake for 10 mins in the oven pre-heated to 220°C (425°C).
  10. Baste the lamb.
  11. Lower the oven to 180°C (325°F).
  12. If you want to use a probe and get the perfect medium/medium rare lamb, let it reach an inside temperature of 51 to 57°C (125 to 135°F). It takes about 12 to 15 mins per 500g at 160°C (325°F).
  13. Take it out of the oven. Cover with a sheet of foil and a tea towel. Let it rest for 15 to 20 mins.
  14. Slice and serve, sprinkled with cracked salt and freshly ground cumin, accompanied by cooked vegetables, couscous, salad, or any fancy idea.
Recipe by The Flo at