Mauritanian-Style Grilled Lamb Mechoui

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Mechoui is one of Mauritania's most beloved street foods: a whole bone-in shoulder of lamb slathered in a cumin-and-coriander spice paste, then slow-grilled over smoky coals until the outside is mahogany-crisp and the inside pulls apart with a fork. The Mauritanian version leans heavily on warm aromatics like cinnamon and smoked paprika, and is eaten with the fingers, dipped in coarse salt and lemon.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 32 gFat
• 11 gSaturated Fat
• 2 gCarbs
• 1 gFiber
• 0 gSugar
• 42 gProtein
• 420 mgSodium
• 510 mgPotassium
• 35 mgCalcium
• 3.8 mgIron
• 2 mgVitamin C
• 30 mcgVitamin A

Ingredients

For the lamb

• 1 bone-in lamb shoulder (about 2 kg / 4 lb), trimmed of excess surface fat but with fat cap intact

For the spice paste

• 4 large garlic cloves, finely grated
• 3 tbsp olive oil
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 2 tsp smoked paprika (or sweet paprika)
• 1 tsp ground cinnamon
• 1 1/2 tsp fine sea salt
• 1 tsp freshly ground black pepper

For grilling and serving

• 3 tbsp unsalted butter, melted
• Extra ground cumin, for dusting
• Flaky or coarse sea salt, for finishing
• Lemon wedges, to serve

Directions

1. Using a sharp knife, make 1/2-inch-deep crosshatch slashes across the lamb shoulder, cutting just to the bone so the marinade penetrates deeply.
2. In a small bowl, whisk together the olive oil, grated garlic, cumin, coriander, smoked paprika, cinnamon, salt, and pepper to make a thick, fragrant spice paste.
3. Rub the spice paste thoroughly all over the lamb, pressing it into every slash and across the fat cap. Cover and marinate in the refrigerator for at least 4 hours, or overnight for best flavor.
4. About 45 minutes before cooking, light a charcoal fire and let it burn down to a steady medium heat with a thin layer of white ash. Set the grill grate roughly 15 cm (6 in) above the coals.
5. Place the lamb shoulder fat-side up over the center of the grate, cover if your grill has a lid with vents open, and cook for about 1 hour to 1 hour 15 minutes, turning every 15 minutes for even browning.
6. When the surface is dark mahogany and beginning to crackle, start basting generously with the melted butter every 5 minutes and dusting with extra cumin; watch carefully for flare-ups.
7. The lamb is ready when an instant-read thermometer inserted into the thickest part reads 70°C / 160°F and the meat is visibly pulling away from the bone.
8. Transfer the lamb to a wooden board, tent loosely with foil, and let rest for 10 to 15 minutes so the juices redistribute through the meat.
9. Slice the lamb into thick pieces across the grain and arrange on a platter. Sprinkle liberally with flaky sea salt and serve immediately with lemon wedges and warm flatbread.
10. Encourage diners to eat with their fingers — dip each piece first in salt, then squeeze lemon over it, the traditional Mauritanian way.

Cook’s Notes

• If a charcoal grill isn't available, roast the marinated lamb on a wire rack over a tray at 180°C / 350°F for about 1.5 hours, then finish under a hot broiler for a crisp, charred crust.
• For deeper smokiness, toss a small handful of olive-wood or date-wood chips directly onto the coals during grilling.
• Always slice mechoui against the grain — this is what gives the meat its famously tender, falling-apart texture.
• Traditional Mauritanian mechoui is served very simply; pair it with sweet mint tea and flatbread for an authentic meal.
• Leftover lamb shreds beautifully and is excellent stirred into couscous or piled into flatbread the next day.

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