In the absence of an earthen oven that is generally found in the villages of Morocco, we can prepare this barbecue in the traditional oven.

moroccan mechoui


  • 2-3 racks of lamb ribs
  • 2 tablespoons pepper
  • 1 tablespoon of Ras elhanout
  • 2 tablespoons salt
  • 3 tablespoons cumin
  • 2 tablespoons ginger powder
  • 5 tablespoons butter cut into pieces and kept cold until needed.


  1. Preheat oven to 325 degrees.
  2. Trim of excess fat from lamb cut and discard. Sprinkly kosher salt over meat.
  3. Place in roasting pan. Combine remaining ingredients to make a rub. Massage the ribs with the spice mix.
  4. Cut half of the butter into chunks and rub on after the spices.
  5. Cover with aluminum foil. Cook for 2 hours max.
  6. Remove foil, baste and allow leg of lamb to cook for 3 hours, or until skin is golden brown.
  7. Continue to baste and add more butter each hour as needed.
  8. Remove from oven and serve warm!