Mechoui

Ingredients

• Fresh cilantro - 1/4 cup, chopped
• Fresh parsley - 1/4 cup, chopped
• Lemon juice - 1/4 cup
• Olive oil - 1/2 cup
• Black pepper - 1 tablespoon
• Salt - 2 tablespoons
• Coriander - 2 tablespoons
• Paprika - 2 tablespoons
• Cumin - 2 tablespoons
• Garlic - 10 cloves, minced
• Whole lamb or goat - 1 (approximately 30-40 pounds)

Instructions

1. Preheat the oven to 325°F (165°C).
2. In a small bowl, mix together the minced garlic, cumin, paprika, coriander, salt, black pepper, olive oil, lemon juice, fresh parsley, and fresh cilantro to make a marinade.
3. Place the whole lamb or goat on a large roasting pan or grill rack.
4. Rub the marinade all over the lamb or goat, making sure to coat it evenly.
5. Cover the lamb or goat with aluminum foil and let it marinate in the refrigerator for at least 4 hours, or overnight for best results.
6. Remove the lamb or goat from the refrigerator and let it come to room temperature before cooking.
7. Place the lamb or goat in the preheated oven and roast for approximately 6 hours, or until the meat is tender and falling off the bone.
8. Every hour, baste the lamb or goat with the drippings from the pan to keep it moist and flavorful.
9. Once cooked, remove the lamb or goat from the oven and let it rest for 15-20 minutes before carving.
10. Carve the meat into serving portions and serve hot.
11. Mechoui is traditionally served with Moroccan bread, couscous, and a side of harissa sauce.