Mauritanian Lamb Mechoui

Ingredients

• 1 leg of lamb, bone-in (about 4 lb / 1.8 kg)
• 8 garlic cloves, crushed
• 2 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp sweet paprika
• 1 tsp cayenne pepper
• 1 tsp ground black pepper
• 2 tbsp kosher salt
• 1/4 cup (60 ml) olive oil
• 2 lemons, juiced
• 1 large onion, quartered
• 1 cup (240 ml) water or stock, for the pan

Before you cook

• Pat the lamb leg dry and set it in a large roasting dish.
• Mash the garlic, cumin, coriander, paprika, cayenne, black pepper and salt into a paste with the olive oil and lemon juice.
• Rub the paste all over the lamb, working it into every cut and fold.
• Cover the lamb and refrigerate it for at least 8 hours or overnight.

Steps

1. Take the lamb out of the refrigerator and let it sit at room temperature for 45 minutes.
2. Heat the oven to 325°F (160°C).
3. Scatter the onion quarters in the bottom of the roasting dish around the lamb.
4. Pour the water into the bottom of the dish, avoiding the meat itself.
5. Cover the dish tightly with foil and place it in the oven.
6. Roast for 2 hours, then remove the foil.
7. Raise the oven temperature to 425°F (220°C).
8. Roast uncovered for 25 to 35 minutes, until the surface is deeply browned and crisp.
9. Check that a thermometer inserted into the thickest part reads at least 145°F (63°C) for medium.
10. Lift the lamb onto a cutting board and let it rest for 20 minutes before carving.
11. Carve the lamb into thick slices and spoon the pan juices over the top before serving.