Recipes
around
the World
Mechoui
Mauritania
Cook Time:
Serves:
20 - 25 Minutes
2 - 4 Servings
Ingredients
Base Ingredients
• 1 whole lamb (about 3-4 kg or 6-9 lbs), cleaned and butterflied
• 4 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon paprika
• 1 tablespoon ground turmeric
• 1 tablespoon ground black pepper
• 2 teaspoons ground cinnamon
• 2 teaspoons salt
• 1/4 cup olive oil or vegetable oil
• Juice of 2 lemons
• Fresh herbs (e.g., rosemary, thyme) for garnish (optional)
Preparation
Prepare the Marinade:
In a bowl, combine minced garlic, ground cumin, coriander, paprika, turmeric, black pepper, cinnamon, salt, olive oil, and lemon juice. Mix well to form a paste.
Marinate the Lamb:
Rub the marinade paste all over the lamb, making sure to get it into all the crevices. Cover and refrigerate for at least 4 hours or overnight for best results.
Preheat the Grill:
Preheat your grill to medium-high heat. If using a charcoal grill, prepare the coals and let them burn until they are covered with a layer of gray ash.
Grill the Lamb:
Place the marinated lamb on the grill. Cook, turning occasionally, for about 1.5 to 2 hours, or until the lamb is cooked through and has a nice char on the outside. The internal temperature should reach 70°C (160°F) for medium doneness.
Rest the Lamb:
Once cooked, remove the lamb from the grill and let it rest for about 15 minutes before carving.
Serve:
Garnish with fresh herbs if desired. Serve the Mechoui with flatbreads or couscous.
Enjoy your meal!