Entree: Morocco – Moroccan Jewish Cuisine – مشوي ➤ Mashwi (Slow-roasted spiced lamb traditionally cooked whole and carved for sharing)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 4 hrs 15 min

Additional 30 min

Total 5 hrs

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 6–8 lb (2.7–3.6 kg) bone-in lamb shoulder or leg, trimmed (one whole piece)
- 1/3 cup (80 ml) olive oil
- 6 cloves garlic, minced, about 5/8 oz (18 g)
- 2 tbsp (30 g) ground cumin
- 2 tbsp (30 g) ground coriander
- 1 tbsp (15 g) sweet paprika
- 1 tsp (5 g) ground black pepper
- 2 tsp (10 g) kosher salt, plus more to taste
- 1 tbsp (15 g) dried oregano or thyme
- 1 lemon, zested and juiced
- 1/4 cup (60 ml) water or stock
- 1 large onion, sliced, about 8 oz (225 g)
- 2 bay leaves
- 2 tbsp (30 ml) white vinegar or additional lemon juice (optional, for finishing)
- Fresh parsley or cilantro for garnish (optional)

Show original ingredient measurements

- 6–8 lb (2.7–3.6 kg) bone-in lamb shoulder or leg, trimmed (one whole piece)
- 1/3 cup (80 ml) olive oil
- 6 cloves garlic, minced, about 18 g
- 2 tbsp (30 g) ground cumin
- 2 tbsp (30 g) ground coriander
- 1 tbsp (15 g) sweet paprika
- 1 tsp (5 g) ground black pepper
- 2 tsp (10 g) kosher salt, plus more to taste
- 1 tbsp (15 g) dried oregano or thyme
- 1 lemon, zested and juiced
- 1/4 cup (60 ml) water or stock
- 1 large onion, sliced, about 8 oz (225 g)
- 2 bay leaves
- 2 tbsp (30 ml) white vinegar or additional lemon juice (optional, for finishing)
- Fresh parsley or cilantro for garnish (optional)

Instructions

1. In a bowl combine the olive oil, minced garlic, ground cumin, ground coriander, paprika, black pepper, salt, oregano, lemon zest, and lemon juice to form a paste. Add 1/4 cup (60 ml) water or stock if needed to loosen.
2. Pat the lamb dry. Make shallow slashes in the meat and rub the spice paste all over the lamb, pressing into the slashes. Cover and refrigerate for at least 4 hours, preferably overnight.
3. Preheat the oven to 300°F (150°C). Place the sliced onion and bay leaves in the bottom of a roasting pan to form a bed and transfer the lamb on top, fat side up.
4. Roast low and slow for 3 to 4 hours (depending on size) until the meat is very tender and an internal temperature near the bone reaches about 185–195°F (85–90°C). Baste occasionally with pan juices.
5. Increase oven temperature to 425°F (220°C) for the last 15–20 minutes to crisp the exterior and render the fat; watch to avoid burning.
6. Remove the lamb and let rest 15–20 minutes. Optionally brush with a little white vinegar or extra lemon juice for brightness and adjust seasoning.
7. Carve or pull the lamb into portions, garnish with chopped parsley or cilantro if desired, and serve with roasted vegetables, couscous, or flatbreads.