Méchoui (Algerian-style spit-roasted lamb)

Method

1. 1

   Clean the lamb thoroughly inside and out and pat dry with a cloth, then mix the melted butter with the olive oil, crushed garlic, salt, black pepper, cumin, sweet paprika, coriander and lemon juice to make a fragrant red marinade.

2. 2

   Rub the marinade all over the lamb, making small slits in the legs and shoulders so it soaks in, then cover and leave to marinate for 2 hours to overnight in a cool place.

3. 3

   Secure the lamb on a long spit over gentle wood embers, or place it in a traditional clay oven, and turn it slowly, sprinkling it with water and brushing it with marinade from time to time so the outside does not dry out.

4. 4

   Keep roasting for 3 to 4 hours over moderate heat, until the skin is golden and crisp and the meat comes away easily from the bone when pressed with a fork, and the aroma of cumin and garlic fills the air.

5. 5

   Remove the lamb and let it rest for 15 minutes, then carve and serve on a large platter with the traditional bread, the tomato and onion salad and a small dish of salt and cumin for dipping; it is the dish of great feasts in Algeria, hardly ever missing from weddings and Eid al-Adha.