Tasting Table National: Mechoui Roast Lamb
To learn more about this recipe, see our related story, Shoulder Season, in our National edition.
Méchoui Roast Lamb
Yield: 6 to 8 servings
Cook Time: 3 hours, plus 1 day marinating time
One whole bone-in lamb shoulder, about 5 to 6 pounds
1½ tablespoons whole coriander seeds
1 tablespoon whole cumin seeds
2 teaspoons sweet paprika
½ teaspoon sugar
6 cloves garlic, smashed and peeled
8 tablespoons (1 stick) unsalted butter, softened
For serving (optional): 2 tablespoons whole cumin seeds and 4 tablespoons fleur de sel
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