1-First step: Preheat and prep. Preheat the oven to 160°C (320°F). While it heats, set out your lamb, a roasting pan, and foil for covering.

2-Second step: Make the paste. Mix the minced garlic and spices with the butter, olive oil, lemon juice, salt, and pepper to form a paste. Taste the paste if you can, then adjust salt or pepper to match your preference.

3-Third step: Score the lamb deeply. Score the lamb deeply so the paste can reach more of the surface. Massage the paste into the meat, including the scored areas, for even flavor throughout.

4-Fourth step: Marinate for best results. Marinate for at least 30 minutes or up to 4 hours in the refrigerator. If you are planning ahead for a celebration meal, longer marination helps Moroccan Mechoui Roasted Lamb taste more intense and aromatic.

5-Fifth step: Roast low and covered. Cover with foil and roast at low heat for 2.5 to 3 hours. This is when the slow-roasted lamb becomes tender and deeply flavored.

6-Sixth step: Create the golden crust. After about 2 hours, remove the foil, increase the temperature to 200°C (390°F), and roast for 30 to 45 minutes. Baste occasionally with juices to keep the surface moist while it browns.

7-Seventh step: Rest the meat. Rest the meat for 10-15 minutes, then carve. Resting helps the juices redistribute, so the first slice stays as juicy as the last.

8-Final step: Serve the way it was meant to be served. Serve garnished with fresh herbs, alongside roasted vegetables, couscous, or salad, with lemon wedges. Add lemon wedges at the table for that bright citrus contrast to the rich lamb.