How to Cook Moroccan Lamb Mechoui with Barbecue Legends Sam Evans and Shauna Guinn

whole lamb

🥗Healthier: leg of lamb

💰Cheaper: pork shoulder

Leg of lamb is leaner, while pork shoulder is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is budget-friendly.

Grind toasted fennel and cumin seeds.

Add coriander and curly parsley to the blender.

Add a bulb of garlic to the blender.

Add about 1 tablespoon of sea salt and 1 teaspoon of black pepper to the blender.

Add smoky paprika and regular paprika (1 part each) and a little chili powder to the blender.

Add lemon rind and juice of 1 lemon to the blender.

Pour in about 200 ml of olive oil into the blender.

Make small cuts all over the lamb shoulder to help the marinade absorb.

Marinate the lamb shoulder for 24 hours.

Place the marinated lamb shoulder in the oven.

Tuck onions around the lamb in the roasting pan.

Prepare root vegetables (like sweet potatoes, pumpkin, or butternut squash) for the tajin.

Cook the tajin for around 40 minutes.

Mix flour, caraway seeds, baking powder, and salt in a bowl for flatbreads.

Add greek yogurt and 100 ml of water to the flour mixture.

Add 2 tablespoons of olive oil to the mixture and combine to form a wet dough.

Let the dough sit for about an hour.

Roll out the dough to about 2-3 millimeters thick.

Cook the flatbread on a hot griddle pan for about 3 minutes on each side.

Check the tajin in the oven and stir.

Finish the tajin with juice of half a lemon and plenty of parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens