Mechoui is a North African lamb dish which is frequently prepared in Morocco, Tunisia, and Algeria. Each nation has its own specific take on mechoui, so several different dishes are collectively referred to as “mechoui.” In all cases, this dish takes advantage of the flavorful tenderness of lamb to create a rich, memorable dish.

1/2 tsp Cayenne Chilli powder, organic
2 Tbsp Ground Coriander, organic
1 tsp Sweet Paprika, organic
1 tbsp sea salt, roughly crumbled
1 whole shoulder of lamb
40g butter, melted

In a bowl, mix together the spices and salt. cover a whole shoulder of lamb with the spice mix and roast it at 160C/325F/gas mark 3 for four to five hours, until the meat is falling off the bone. Keep basting the meat with the buttery, spicy juices. Serve with extra cumin salt on the side.

Variation: For a faster alternative use lamb chops 12-16 (depending on size). Just before you are ready to cook the chops, brush them with melted butter, sprinkle with half the cumin mixture and grill or griddle for five to eight minutes on each side. Serve immediately with the remaining cumin salt on the side. This is delicious on its own with bread and/or a Moroccan salad.


This recipe is adapted from the Casa Moro Cookbook

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