1-First Step: Preheat the oven to 160°C (320°F). Pat the lamb dry and get ready to score it deeply in several places so the marinade can penetrate.

2-Second Step: Make the spice paste. Combine minced garlic, ground cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper (if using), softened butter, olive oil, lemon juice, salt, and black pepper in a bowl. Stir until it forms a thick, spreadable paste.

3-Third Step: Score the lamb deeply. Use a sharp knife to cut into the meat in several spots. Then rub the spice paste all over the lamb, working it into the slits so the Moroccan Mechoui Roasted Lamb flavor goes right into the interior.

4-Fourth Step: Marinate the lamb. Let it rest for at least 30 minutes at room temperature, or refrigerate for up to 4 hours for stronger flavor.

5-Fifth Step: Cover and roast. Cover the lamb with aluminum foil and roast for 2.5 to 3 hours at 160°C (320°F). This covered stage helps trap moisture for that fall-apart tenderness people expect from mechoui-style lamb.

6-Sixth Step: Check tenderness after 2 hours. Use a gentle test: if it feels close but not done, keep roasting covered. When it is tender enough to respond to higher heat, remove the foil.

7-Seventh Step: Crisp the exterior. Increase the oven temperature to 200°C (390°F) and roast uncovered for 30 to 45 minutes until the outside is crispy and golden-brown.

8-Eighth Step: Baste occasionally. During the uncovered roast, baste with drippings. If anything looks like it might brown too fast, add a bit of water or broth to prevent burning.

9-Ninth Step (Final Step): Rest, carve, and serve. Rest the lamb for 10 to 15 minutes before carving so juices redistribute. Serve garnished with fresh herbs and accompanied by roasted vegetables, couscous, or salad with lemon wedges.