Adrar Mechoui

Background

Adrar Mechoui is a celebration roast from the Saharan highlands of Algeria, where open-air feasts and desert nights turn a simple fire into a communal kitchen. Traditionally, a whole lamb is seasoned simply, then roasted slowly until the exterior crisps and the interior becomes pull-apart tender. The flavor profile leans on earthy seasonings like salt, cumin, and a touch of warmth from paprika, rounded by the brightness of lemon and the aromatics of garlic. Whether prepared in a pit, over embers, or in a home oven, the guiding principle is patience and respect for the main ingredient: superb lamb.

Ingredients

• 1 whole or large cut of lamb (leg or shoulder)
• 2 to 3 tbsp salt
• 2 tbsp cumin
• 1 tbsp coriander
• 1 tbsp paprika
• 1 tsp black pepper
• 6 cloves garlic, crushed
• 4 tbsp olive oil
• 2 tbsp melted butter (plus more for basting)
• 1 lemon, for juice and wedges
• 1 cup water
• 1 large onion, sliced into thick rings
• 3 bay leaves
• 1 tsp chili flakes (optional)
• harissa, to serve
• Warm flatbread, to serve
• Fresh mint, to garnish

Why this works

Slow dry heat renders the fat of the lamb and gently transforms connective tissue into gelatin, producing succulent slices and shreds. A simple rub of salt, cumin, coriander, paprika, black pepper, and mashed garlic in olive oil seasons deeply, while basting with butter builds a burnished crust. A pan layer of onion, bay leaves, and a splash of water perfumes and prevents scorching, and a squeeze of lemon at the end lifts the richness. Serve with harissa, flatbread, and torn mint for balance and texture.

Preparation

1. Mix the rub: Combine salt, cumin, coriander, paprika, and black pepper with crushed garlic and olive oil to form a thick paste. Add a squeeze of lemon for brightness.
2. Season the meat: Pat the lamb dry. Score any thick fat, then massage the paste all over the lamb, getting into crevices and under any flaps.
3. Optional rest: Let the coated lamb stand covered in the fridge for at least 1 hour to absorb flavors.
4. Pan setup: Line a roasting pan with rings of onion, tuck in bay leaves, and pour in the water. Place a rack over the aromatics if available.

Cooking

1. Preheat the oven to 160°C (320°F). Set the seasoned lamb on the rack or directly atop the onion bed.
2. Slow roast: Cook until the lamb is fork-tender, about 3 to 4 hours, depending on the size of the cut. If using a whole small lamb, extend to approximately 5 to 6 hours.
3. Baste: Every so often, brush with melted butter and the pan juices to encourage a crackling finish.
4. Finish: For the last 15 to 20 minutes, raise heat to 220°C (428°F) to crisp the exterior. Squeeze more lemon over the surface as it comes out of the oven.
5. Rest: Transfer the lamb to a board and rest for at least 15 minutes so juices redistribute.

Serving and enjoyment

Carve or pull the lamb into chunks and shreds. Spoon pan juices over the meat and garnish with torn mint. Offer bowls of harissa, wedges of lemon, and warm flatbread. A drizzle of warm olive oil adds sheen and helps distribute the spices. Season to taste with a final pinch of salt and a light dusting of black pepper if desired.

Tips

• Flavor balance: If heat is welcome at your table, add a pinch of chili flakes to the rub. Keep the character of Adrar Mechoui by letting the taste of lamb and base spices—cumin, coriander, paprika—lead.
• Moisture management: The bed of onion, bay leaves, and water prevents scorching in a dry oven and perfumes the meat without steaming it.
• Finishing fat: A final brush of melted butter during the high-heat finish promotes a glossy crust.
• Citrus lift: A last-minute squeeze of lemon brightens the richness and pairs well with harissa and mint.
• Serving ideas: Tuck the meat into torn flatbread with a spoon of harissa, chopped mint, and a drizzle of olive oil.

Make-ahead and storage

You can season the lamb in advance and refrigerate it, then cook the next day. Leftovers reheat gently with a splash of water and a touch of butter. Refresh with a squeeze of lemon and a dab of harissa before serving with warm flatbread.