Roast Lamb with Moroccan Spices from Saffron Shores: Jewish Cooking of the Southern Mediterranean by

Name: Roast Lamb with Moroccan Spices from Saffron Shores: Jewish Cooking of the Southern Mediterranean by
Ingredients: 6 tablespoons extra-virgin olive oil, plus more for racks of lamb, if using; ¼ cup fresh lemon juice; lemon wedges for serving; couscous with almonds and raisins, for serving; 2 teaspoons freshly ground black pepper; 2 teaspoons sweet paprika; 2 teaspoons ground cumin; 1 ½ teaspoons ground coriander; ½ teaspoon cayenne pepper; harissa for serving; one 4- to 5-pound boned lamb shoulder, or 3 racks of lamb, ends trimmed, or one 6-pound boneless leg of lamb; 2 tablespoons minced garlic, plus 3 cloves garlic, cut into slivers; ½ cup chopped fresh coriander (cilantro)

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The term mechoui refers to a whole lamb cooked on the spit. It is prepared on very special occasions, for big parties and during Passover, because supposedly it is what the Jews would have cooked i...

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Ingredients

6 tablespoons extra-virgin olive oil, plus more for racks of lamb, if using
¼ cup fresh lemon juice
lemon wedges for serving
couscous with almonds and raisins, for serving
2 teaspoons freshly ground black pepper
2 teaspoons sweet paprika
2 teaspoons ground cumin
1 ½ teaspoons ground coriander
½ teaspoon cayenne pepper
harissa for serving
one 4- to 5-pound boned lamb shoulder, or 3 racks of lamb, ends trimmed, or one 6-pound boneless leg of lamb
2 tablespoons minced garlic, plus 3 cloves garlic, cut into slivers
½ cup chopped fresh coriander (cilantro)