1-First Step: Preheat your oven to 160°C (320°F). Pat the lamb dry so the spice paste sticks well.

2-Second Step: Mix minced garlic, ground cumin, ground coriander, paprika, turmeric, cinnamon, optional cayenne, softened butter, olive oil, lemon juice, salt, and black pepper into a thick paste.

3-Third Step: Score the lamb with 2 to 3 cm slits. Score deeply so the paste can penetrate and season the inside, not just the surface.

4-Fourth Step: Rub the paste into the slits and spread it over the entire lamb. Massage a little extra onto any thicker areas.

5-Final Step: Marinate for at least 30 minutes or up to 4 hours in the fridge. This helps the Moroccan Mechoui Roasted Lamb flavors soak in before the long roast.

6-First Step: Cover the lamb with foil and roast for 2.5 to 3 hours at 160°C (320°F). The foil is your friend for keeping things juicy.

7-Second Step: After about 2 hours, test tenderness. If it is close, remove the foil and move to the crisping stage.

8-Third Step: Raise the heat to 200°C (390°F) and roast uncovered for 30 to 45 minutes. This is when the surface turns golden-brown and crisp.

9-Fourth Step: Baste with the drippings during roasting. If the pan starts to dry out, add water or broth so you keep moisture around the meat.

10-Final Step: Rest the lamb for 10 to 15 minutes before carving. Resting helps lock in juices, so slices stay juicy and not watery.