Lamb Mechoui

A whole slow-roasted lamb seasoned with cumin, paprika, and butter until the meat falls off the bone.

Ingredients

• 700g lamb shanks
• 300g vermicelli noodles
• a handful of finely chopped red onion
• 1/2 tsp ground cumin
• 1/4 cup olive oil
• 2 potatoes, chopped
• a handful of fresh parsley, chopped
• dried apricots, for serving
• 500ml water

Instructions

1. 1

   Pat the lamb shanks dry, season generously with salt, pepper, and saffron threads, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat butter in a wide pan or heavy pot over medium-high heat and sear the lamb shanks until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the finely chopped red onion and grated fresh ginger over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the ras el hanout and butternut squash, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the lamb shanks to the pan, pour in the water, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the lamb shanks is tender and cooked through, roughly 5 hrs.

7. 7

   Stir in the honey, taste, and adjust the seasoning with salt and pepper as needed.

8. 8

   Scatter over the cilantro and serve hot alongside vermicelli noodles.

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