Algerian Mechoui

Name: Algerian Mechoui
Prep time: 20 min
Cook time: 180 min
Total time: 215 min
Yield: 6
Cuisine: Algérie
Ingredients: 1500 g boneless lamb shoulder; 30 g olive oil; 30 g unsalted butter; 18 g peeled garlic; 5 g ground cumin; 4 g sweet paprika; 8 g salt; 300 ml water

Mechoui refers to roasted meat. This home adaptation uses a boneless lamb shoulder cooked in the oven, not a whole animal roasted.

Ingredients

1500 g boneless lamb shoulder
30 g olive oil
30 g unsalted butter
18 g peeled garlic
5 g ground cumin
4 g sweet paprika
8 g salt
300 ml water

Preparation

Preheat the oven to 160 °C. Pat dry the boneless shoulder and place it in a deep dish.

Crush garlic, cumin, paprika, and salt. Mix with oil and softened butter, then massage the meat with this paste.

Pour water into the bottom of the dish, cover, and bake for about 2 h 30. Baste with the juices and check that there is still some liquid at the bottom.

Uncover, increase to 200 °C, and let brown for 20 to 30 minutes, monitoring closely. The meat should be well cooked and easily pull apart; if it resists, prolong cooking covered.

Let rest for 15 minutes then cut into six portions. Serve with the juices; the theoretical calculation includes the planned fats, even if part of the juices is not consumed.