Lamb Mechoui with Cumin Salt

Ingredients

• 2.5 kglamb shoulder
• 2 tbspground cumin
• 1 tbspsmoked paprika
• 8 wholegarlic cloves
• 4 mlolive oil
• 2 tspcoarse sea salt
• 0.5 bunchesfresh mint

Instructions

1. 1

   Rub lamb with crushed garlic, cumin, paprika, oil, and salt. Marinate overnight if possible.

2. 2

   Roast at 150°C (300°F) for 3 hours, basting occasionally, until internal temp reaches 88°C.

3. 3

   Rest 20 minutes, shred with forks, and sprinkle with mint.

4. 4

   Serve with flatbread and pickled onions.