Meshoui

Meshoui (also spelled mechoui) is the celebrated roast lamb of North Africa, traditionally cooked until the meat is meltingly tender and falls from the bone. This home version starts with a simple but punchy rub of paprika, garlic, salt and pepper massaged all over a leg of lamb.

The lamb roasts right on a bed of coarsely chopped carrot, onion, tomato, celery and parsley, which perfume the meat and melt down into a flavorful base. Browning it uncovered first builds a deep, savory crust before anything else happens.

Then water and a little tomato paste go in, the pan gets covered, and the lamb braises low until tender. That moist heat is what coaxes the lamb to fall-apart softness while the vegetables and juices reduce into a rich sauce to spoon over the meat at the table.

Chef Tips

• Massage the rub all over the lamb and into any crevices, so the flavor runs through the meat, not just the surface.
• Brown the lamb uncovered first, as directed. That initial roast builds the savory crust before the braise.
• Cover and braise low and slow for the most tender result, since the steam softens the lamb to fall-apart.
• Let the roast rest before carving so the juices redistribute and the slices stay moist.

Variations

• Add warm North African spices like cumin, coriander or a pinch of cinnamon to the rub.
• Use bone-in shoulder instead of leg for an even richer, more forgiving roast.
• Serve with couscous, flatbread or a spoonful of harissa on the side.