Entree: Tunisia – Southern Tunisia – المشوي ➤ al-mashwi (Whole spiced lamb slow-roasted until tender, traditionally spit-roasted in North African style)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 30 min

Cook 4 hrs 30 min

Additional 1 hr

Total 6 hrs

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 whole lamb leg or shoulder, bone-in, approx. 8–10 lb (3.6–4.5 kg)
- 1/3 cup (80 ml) olive oil
- 4 tbsp (60 g) coarse sea salt
- 2 tbsp (30 ml) lemon juice
- 8 cloves garlic, minced (approx. 0.85 oz (24 g))
- 2 tbsp (16 g) ground cumin
- 1 tbsp (8 g) ground coriander
- 1 tbsp (7 g) sweet paprika
- 1 tsp (2 g) ground caraway or crushed caraway seeds
- 1 tsp (5 g) ground black pepper
- 1 tsp (5 g) cayenne pepper or 1 tbsp (15 g) harissa for heat, adjust to taste
- 1/4 cup (15 g) fresh cilantro, finely chopped
- 1/4 cup (15 g) fresh parsley, finely chopped
- 1 onion, quartered
- 1 cup (240 ml) water or lamb stock (for roasting pan)
- Extra olive oil for basting, 2 tbsp (30 ml)
- Flatbread and harissa, for serving

Show original ingredient measurements

- 1 whole lamb leg or shoulder, bone-in, approx. 8–10 lb (3.6–4.5 kg)
- 1/3 cup (80 ml) olive oil
- 4 tbsp (60 g) coarse sea salt
- 2 tbsp (30 ml) lemon juice
- 8 cloves garlic, minced (approx. 24 g)
- 2 tbsp (16 g) ground cumin
- 1 tbsp (8 g) ground coriander
- 1 tbsp (7 g) sweet paprika
- 1 tsp (2 g) ground caraway or crushed caraway seeds
- 1 tsp (5 g) ground black pepper
- 1 tsp (5 g) cayenne pepper or 1 tbsp (15 g) harissa for heat, adjust to taste
- 1/4 cup (15 g) fresh cilantro, finely chopped
- 1/4 cup (15 g) fresh parsley, finely chopped
- 1 onion, quartered
- 1 cup (240 ml) water or lamb stock (for roasting pan)
- Extra olive oil for basting, 2 tbsp (30 ml)
- Flatbread and harissa, for serving

Instructions

1. In a bowl combine olive oil, lemon juice, minced garlic, salt, cumin, coriander, paprika, caraway, black pepper, and cayenne or harissa to form a thick paste. Stir in chopped cilantro and parsley.
2. Pat the lamb dry with paper towels. Make shallow slits all over the meat and rub the spice-herb paste thoroughly into the slits and over the surface, working the mixture close to the bone where possible. Let the lamb sit refrigerated, covered, at least 6 hours or ideally overnight to marinate.
3. Remove the lamb from the refrigerator 1 hour before cooking to come closer to room temperature. Preheat oven to 325°F (160°C). Place quartered onion and a little water or stock in the bottom of a large roasting pan to keep the meat moist.
4. Place the lamb on a rack in the roasting pan, fat side up. Roast in the preheated oven, basting with olive oil and pan juices every 30–45 minutes. For a whole leg/shoulder of 8–10 lb (3.6–4.5 kg), roast about 3.5–4.5 hours until the meat is very tender and an instant-read thermometer inserted near the bone reads about 145–160°F (63–71°C) depending on desired doneness; for very tender, falling-off-the-bone texture aim toward the higher end.
5. If a crisp, charred exterior is desired, increase oven to 450°F (230°C) for the final 10–15 minutes, watching carefully to avoid burning.
6. Remove the lamb from the oven and tent loosely with foil. Let rest 20–30 minutes to allow juices to redistribute. Reserve pan juices for serving if desired.
7. Carve the lamb and serve with warm flatbread, extra harissa, lemon wedges, and simple salads or grilled vegetables.