Mechoui - Moroccan Slow-Roasted Lamb

Ingredients

Fresh cilantro

1 cup, chopped

Fresh parsley

1 cup, chopped

Lemon juice

2 tablespoons

Olive oil

1/4 cup

Black pepper

2 teaspoons, freshly ground

Salt

2 tablespoons

Coriander

1 tablespoon, ground

Paprika

1 tablespoon

Cumin

1 tablespoon, ground

Garlic

6 cloves, minced

Whole lamb or goat

1 (about 15-20 pounds)

Instructions

1. In a bowl, combine minced garlic, ground cumin, paprika, ground coriander, salt, freshly ground black pepper, olive oil, lemon juice, chopped fresh parsley, and chopped fresh cilantro. This blend will act as your marinade.
2. Place your whole lamb or goat on a large roasting pan or grill rack. Slather the marinade all over, ensuring an even coating. Pay special attention to any crevices or slits in the meat.
3. Wrap the marinated lamb or goat with aluminum foil and let it rest in the refrigerator for at least 4 hours. For optimal flavor infusion, an overnight marinade is recommended.
4. Preheat your oven to 325°F (165°C). Remove the marinated lamb or goat from the refrigerator and allow it to reach room temperature.
5. Place the lamb or goat in the preheated oven and slow-roast for approximately 6 hours. The key to a perfect Mechoui is patience - the slow roasting process ensures tender, fall-off-the-bone meat.
6. Baste the lamb or goat with the pan drippings every hour to maintain its moisture and enhance its flavor.
7. Once cooked, allow the lamb or goat to rest for 15-20 minutes before carving. This helps the juices to redistribute throughout the meat.
8. Carve the meat into serving portions and serve hot. Traditional sides include Moroccan bread, couscous, and a side of homemade harissa sauce. Enjoy this Moroccan feast with family and friends!