Mechoui

Slow-roasted lamb, known as mechoui in Mauritania, is a delectable delicacy. This non-vegetarian dinner is popular in Morocco, Algeria, Tunisia, and other North African nations, in addition to Mauritania. Mechoui is usually made by roasting a whole lamb in a pit in the ground or on a spit over an open fire. The meat is eaten by hand with a dipping sauce of salt and cumin. The lamb's kidneys, eyes, heads, livers, and other vital organs are spared for the special guests.

Ingredients

• 1 whole leg of lamb (bone-in or shoulder), 4 tablespoons unsalted butter (room temperature), 3 to 4 cloves garlic, pressed, 2 teaspoons kosher salt, or to taste, 1 teaspoon ground black pepper, or to taste, 1 teaspoon cumin, 1/2 teaspoon saffron threads, crushed, 1/4 teaspoon turmeric, 1 tablespoon olive oil, Salt, for dipping, Cumin, for dipping

Instructions

• Trim excess fat from leg of lamb or shoulder, and make a dozen or more deep cuts into meat with tip of a sharp knife.
• Combine butter with garlic, salt, pepper, cumin, saffron, turmeric, and olive oil. Spread mixture over entire leg or shoulder of lamb, working some butter into incisions made with knife.
• Place lamb in a roasting pan, and proceed with one of the roasting methods below.
• Very Slow-Roasting Method: 7 1/2 to 9 Hours
• This is the preferred Marrakesh method. You can reduce the cooking time to 4 to 5 hours by using a 350 F/180 C oven temperature.
• Preheat oven to 250 F.
• Place lamb in a roasting pan and cover with foil, sealing edges tightly. Roast lamb, basting hourly and resealing foil each time, for 7 to 8 hours, or until juices run clear and meat is tender enough to pinch off the bone.
• Small pieces of lamb, weighing less than 4 pounds might finish cooking in 6 hours. Larger pieces might take closer to 9 hours.
• Remove foil and increase oven temperature to 475 F. Brown lamb, basting frequently, for 15 to 30 minutes, or until meat is well-colored.
• Transfer lamb to a platter and allow it to rest for 10 minutes before serving. If desired, pour juices over and around lamb. Serve dishes of salt and cumin on the side for dipping.