Tasting Table National: Mechoui Roast Lamb
We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.
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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