Spiced Lamb Méchoui with Couscous and Dried Fruits

Ingredients

• lamb shoulder1.5 kg
• ras-el-hanout2 tablespoons
• ground cumin1 teaspoon
• sweet paprika1 teaspoon
• garlic4 cloves, minced
• olive oil4 tablespoons
• salt1 teaspoon
• black pepper½ teaspoon
• medium couscous300 g
• melted butter50 g
• hot water250 ml
• dried apricots diced80 g
• raisins60 g
• toasted slivered almonds50 g
• ground cinnamon1 pinch
• ghee (or clarified butter)30 g

Instructions

1. 1

   Prepare the marinade: in a bowl, mix ras-el-hanout, cumin, paprika, minced garlic, salt and pepper with olive oil. Generously coat the lamb shoulder with this paste and marinate in the fridge for at least 2 hours (ideally overnight).

2. 2

   Preheat the oven to 180°C. Place the marinated lamb in an ovenproof dish, cover with aluminum foil and bake for 1 hour 30 minutes. Then remove the foil and continue cooking for another 20 minutes until the meat is golden and tender.

3. 3

   Meanwhile, prepare the couscous: pour the couscous into a large bowl, add the melted butter and hot water, mix with a fork to avoid lumps. Cover and let it swell for 10 minutes.

4. 4

   Heat the ghee in a small pan, add the dried apricots and raisins, sauté for 2 minutes until soft. Stir them into the couscous with the cinnamon, then add the slivered almonds. Mix gently.

5. 5

   When out of the oven, let the meat rest for 10 minutes before cutting into pieces or shredding roughly.

6. 6

   Assemble the méchoui on a large platter: mound the fruit couscous, place the lamb on top, drizzle with a little cooking juice. Garnish with fresh parsley if desired and serve immediately.