MECHOUI LAMB ~~~ mechoui is traditionally prepared by roasting lamb either on a spit over a fire or in a pit in the ground. the meat is eaten by hand with salt and cumin for dipping. recipe gateway: this post's link uses a home oven AND the following link is from grilling maestro, adam perry lang, and shares instructions on how to use a charcoal, gas, or ceramic cooker http://www.adamperrylang.com/recipes/six-hour-leg-of-lamb-mechoui [Morocco] [thesugarhit] [Adam Perry Lang] [adamperrylang]
Pierce lamb all over with knife and place one garlic clove in each of the 12 holes. Generously salt and pepper lamb, rub with chopped garlic and sprinkle with rosemary. Place in roasting pan and bake at 350º for approximately 2 1/2 hours. After baking, remove lamb from pan and keep warm.