North African Mechoui
Whole lamb slow-roasted over charcoal until the skin turns mahogany-crisp and the meat inside falls from the bone with just a pinch of cumin and salt.
Contains common allergens
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Instructions
5 steps- 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.
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