Mechoui (Slow-Roasted Lamb)

Ingredients

• 1 whole lamb shoulder or leg (about 6 lbs)
• 1/2 cup butter, softened
• 6 cloves garlic, minced
• 2 tbsp cumin, plus more for serving
• 1 tbsp paprika
• 1 tbsp coarse salt
• 1 tsp black pepper
• 1/4 cup olive oil

Instructions

1. 1Preheat oven to 325°F.
2. 2Mix butter, garlic, cumin, paprika, salt, pepper, and olive oil into a paste.
3. 3Rub the paste all over the lamb, working some under the skin.
4. 4Place lamb on a rack in a roasting pan and cover tightly with foil.
5. 5Roast 3 to 3 1/2 hours, basting occasionally, until the meat is fall-apart tender.
6. 6Uncover for the last 20 minutes to brown the skin.
7. 7Rest 15 minutes, then pull the meat apart and serve with extra cumin and salt for dipping.

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