1-First Step: Preheat and prepare the lamb Set your oven to 160°C. Place the lamb shoulder or leg on a cutting board and pat it dry with paper towels. Dry meat browns better and lets the spice paste stick well. If you are cooking for a lighter meal, trim any extra visible fat, but leave enough to keep the roast juicy.

2-Second Step: Make the spice paste In a small bowl, combine the minced garlic, ground cumin, ground coriander, paprika, turmeric, cinnamon, cayenne pepper if using, softened butter, olive oil, lemon juice, salt, and black pepper. Stir until you have a thick, spreadable paste. The mixture should smell fragrant and bright, with a warm spice aroma that feels very Moroccan.

3-Third Step: Score and season the lamb Use a sharp knife to score the surface of the lamb with shallow cuts. These cuts help the marinade reach deeper into the meat. Rub the paste all over the lamb, pressing it into the scored areas so the flavor can sink in. If you want a stronger taste, let the lamb sit for at least 30 minutes. For even deeper flavor, you can marinate it for a few hours in the fridge.

4-Fourth Step: Roast slowly under foil Place the lamb in a roasting pan and cover it tightly with foil. Roast for 2.5 to 3 hours at 160°C. This slow cook time helps the meat soften and keeps it from drying out. If you are cooking a smaller cut, check it a little earlier, since oven heat can vary.

5-Fifth Step: Finish uncovered and baste Remove the foil and increase the oven temperature to 200°C. Roast for another 30 to 45 minutes. During this stage, baste the lamb with the pan juices every so often. Basting helps create a glossy finish and keeps the meat moist while the top browns.

6-Final Step: Rest and serve Take the lamb out of the oven and let it rest for 10 to 15 minutes before carving. Resting gives the juices time to settle, which makes each slice more tender. Serve your Moroccan Mechoui Roasted Lamb with fresh herbs, lemon wedges, and your favorite sides such as couscous, roasted potatoes, rice, or a crisp salad.