Smoked Moroccan Lamb Mechoui
Mechoui is a North African feast dish where a whole lamb or shoulder is slowly cooked over fire. This version adapts the recipe for the smoker using a blend of cumin, coriander and Ras el Hanout. The result is an intensely spiced, crispy on the outside and tender on the inside lamb.
Ingredients(for 1 kg)
Instructions
Spice Paste & Marinating
15 minutes + 12 hoursMix all spices with soft butter into a homogeneous paste. Rub the lamb shoulder all over with the paste and marinate overnight in the refrigerator.
Preparing smoker & initial smoke
30 minutesPreheat smoker to 125-140 °C. Prepare apple and cherry wood chips. Remove meat from refrigerator 1 hour before smoking and bring to room temperature.
Slow Smoking
5-7 hoursPlace meat in smoker and slowly smoke to a core temperature of 85-90 °C. Regularly add wood chips. In the last 30 minutes, increase temperature to 160 °C for a crispy crust.
Resting & Serving
20 minutesLet the meat rest for 20 minutes. Serve with cumin salt, fresh coriander and flatbread. Traditionally pull the meat apart with your hands.
Pro Tip
For a crispy crust, cook the meat for the last 30 minutes at a higher temperature (160 °C) without the lid. Traditionally Mechoui is served with cumin salt and fresh flatbread.
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