Mechoui

Instructions

1. 1

   Prepare Spice Rub: In a small bowl, mix the softened butter with minced garlic, cumin, coriander, paprika, a generous amount of salt, and black pepper to form a paste.

2. 2

   Score and Marinate: Make small incisions all over the leg of lamb using a sharp knife. Rub the spice paste evenly over the meat, ensuring it gets into the incisions. Let sit at room temperature for 1 hour.

3. 3

   Slow Roast: Preheat oven to 300°F (150°C). Place the lamb in a roasting pan, add 1 cup of water to the bottom, cover tightly with foil, and roast for 3.5 to 4 hours until the meat is extremely tender and falls off the bone.

4. 4

   Crisp the Skin: Remove the foil, increase the oven temperature to 400°F (200°C), and roast for another 15-20 minutes until the outside is deeply browned and crisp.

5. 5

   Rest and Serve: Let the lamb rest for 15 minutes before pulling apart. Serve with extra ground cumin and salt on the side for dipping.