Mechoui

Preparation

1. Pat the lamb dry thoroughly with paper towels, then use a sharp knife to score the skin in a crosshatch pattern to allow the seasonings to penetrate deeply into the meat. This scoring helps the flavors infuse throughout the lamb during cooking.
2. In a bowl, combine the minced fresh garlic, ground cumin, ground coriander, paprika, ground ginger, salt, and black pepper. Mix well with olive oil to create a thick spice paste with a pourable consistency.
3. Rub the prepared spice paste all over the entire surface of the lamb, inside any cavities and out, massaging it thoroughly into the meat and into the scored skin. Let the lamb marinate for at least 2 hours at room temperature, or preferably overnight in the refrigerator for maximum flavor development.
4. Place the marinated lamb on a rotating spit over a bed of hot charcoal, or place it in a roasting pan and roast in a preheated 450°F oven for 1.5 to 2 hours for medium doneness. The meat should be tender and deeply caramelized on the outside while remaining juicy inside. Baste with the pan juices every 30 minutes during cooking.
5. When the lamb is cooked through, remove it from heat and let it rest for 15 minutes before carving—this allows the juices to redistribute throughout the meat. Carve into pieces or shred with two forks, and serve immediately while still warm and juicy.