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Moroccan Mechoui (Slow Roasted Leg of Lamb or Shoulder)

Christine Benlafquih

INGREDIENTS

1

Leg of lamb (bone-in or shoulder), whole

3 cloves

Garlic

1 tsp

Pepper

1/2 tsp

Saffron threads

2 tsp

Salt

1/4 tsp

Turmeric

1 tbsp

Olive oil

1 tsp

Cumin

4 tbsp

Butter, unsalted

View Detailed Directions