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Grilled lamb, the Moroccan way

Written by FDM

Chef Laila Hassouna from Restaurant Morjana at Mazagan Beach & Resort celebrates authentic flavors and delicate and refined dishes. Today she’s sharing with us her recipe of Méchoui (grilled) lamb.

Ingredients (For 10 people)

– 7 kg of lamb shoulder
– 100 g of smen (fermented butter)
– 300 g of butter
– 2 g of pure saffron
– 100 g of cumin in grains
– 20 g of white and black pepper
– 1 bunch of parsley
– 1 bunch coriander
– 1 kg of potatoes
– 500 g carrots
– 500 g turnips
– 1 kg of green beans
– 500 g zucchini
– 500 g rice
– 20 g of anise star
– 20 g of cardamom
– 20 g of mace
– 10 ml of olive oil
– Salt


Mix the spices with the ointment and smen butter. Coat the shoulder with this mixture (take the time to loosen the skin under the shoulder to introduce the spice mixture). Macerate for about 1 hour.
Reheat the oven to 180 °C. Sprinkle the shoulder with 1 and a half glasses of water and bake in the oven. Cook for approximately 2 and a half to 3 hours, turning the meat halfway through cooking and basting with the meat juice and melted butter from time to time.
Place this barbecue in a large dish and serve with cups of cumin and salt, as well as various salads.