Name: Mechoui of Lamb Marrakech Style
Total time: 360 min
Yield: 20 servings
Cuisine: Moroccan Recipes
Ingredients: Lamb - 1; Olive Oil - As needed; Vegetable Oil - As needed; Thyme - As needed; Salt - As needed; Pepper - As needed

Ingredients:

Lamb
1
Olive Oil
As needed
Vegetable Oil
As needed
Thyme
As needed
Salt
As needed
Pepper
As needed

Servings

Preparation mode:

The mechoui is a mutton or lamb roasted on a spit over a wood fire. This recipe offers a version of mechoui of lamb. The word “mechoui” refers to the cooking method, which means “roasting” or “grilling” in Arabic. It is a dish from North Africa but it is often found in France at family celebrations.

Prepare the hole and make fire

Prepare the place where you will do the mechoui: make a hole 15 cm deep and 1.5 m long and 50 cm wide.

Make a fire big enough and put the supports of the spit in the opposite direction of the wind.

Prepare the hole and make fire (Moroccan hole)

Cooking Mechoui of Lamb steps

The lamb should be emptied, then seasoned with thyme, olive oil, salt and pepper. And you can prepare Grilled salad mechouia as a side dish.

Then put the lamb on the spit, string its past and back pasta and place it on the rack over the fire. Cook for 4 to 5 hours, turning the spit regularly to cook the meat on all sides.

Sprinkle the lamb with a mixture of water and salt during the first hour of cooking and the following hours, sprinkle with vegetable oil.

At the last hour of cooking, cut into the meat and brush with butter to bring the butter into the meat.

whole lamb mechoui

Footnotes:

You can serve mechoui with braised potatoes. The amount of lamb depends on the number of people eating the mechoui. For 30 people, choose a lamb of 25 kg, adjust the amount of seasoning according to the size of the lamb.