Mauritanian Mechoui

Whole lamb slow-roasted with cumin and butter.

Ingredients

• 2.5 kg Lamb shoulder
• 150 g Butter
• 3 tbsp Cumin
• 8 cloves Garlic
• 1 tbsp Paprika
• 1 tbsp Coriander seeds
• 2 tbsp Salt

Method

1. Make the paste — Blend the butter, garlic, cumin, paprika, coriander and salt.
2. Coat — Rub it into every surface and into slits cut in the meat.
3. Rest — Leave 4 hours or overnight.
4. Roast slowly — Cook at 150°C for 4 hours, basting every 45 minutes.
5. Crisp — Raise to 220°C for 20 minutes to brown the outside.
6. Mechoui is ready — Serve with cumin and salt for dipping, torn by hand.

More Mauritania recipes

• Mechoui
• Zrig
• Thieboudienne Mauritanien