Moroccan · main
Mechoui (Slow-Roasted Whole Lamb)
Mechoui (Slow-Roasted Whole Lamb) reads richness 8.5, umami 7.8 and allium 4.3 on Palate's 0–10 flavor X-ray — a Moroccan main, about 5 hr. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 8.3 / 10
- Sweet & Fruity — 2.0 / 10
- Sour & Bright — 2.0 / 10
- Bitter & Earthy — 3.5 / 10
- Rich & Fat — 8.8 / 10
- Aromatic & Spice — 4.7 / 10
The measured notes (of 18)
Richness 8.5 · Umami 7.8 · Allium 4.3 · Earthy 3.3 · Salinity 2.9 · Warm Spice 2.7 · Citrus 1.8 · Sweetness 1.8 · Funk & Ferment 1.5 · Herbaceous 1.5 · Bitterness 1.4 · Floral 1.4 · Fruity 0.9 · Nutty 0.8
What's in it (7)
- 5 lbs whole lamb
- 1/2 cup unsalted butter, softened
- 6 cloves garlic, minced
- 2 tbsp cumin
- 2 tbsp sweet paprika
- salt to taste
- 1 tbsp coriander seeds, ground
Time & effort: about 5 hr (30 min active) · effort: medium
Dietary: Contains meat — engine-derived; double-check anything allergy-critical.
How it's cooked (4 steps)
- Rub the lamb all over with a generous paste of softened butter, garlic, cumin, paprika, coriander, and salt, pushing the mixture into any cuts.
- Roast in a very low oven or traditional pit for several hours, basting frequently, until the meat is falling off the bone.
- Raise the heat at the end to crisp the skin.
- Serve with small dishes of cumin and salt for dipping.
Dishes with a similar flavor shape
- Shish Kebab — Turkish
- Chunky Beef and Vegetable Soup — Eastern European
- Instant Pot® Irish Stew — Irish
- Sambusa (Ethiopian Stuffed Pastry) — Ethiopian
- Tavë Kosi (Lamb Baked Under Yogurt) — Albanian
Keep reading: what richness, umami, allium mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.