Mechoui de l’Adrar (Cumin & Garlic Roasted Lamb with Crispy Potatoes) – Authentic Mauritania Recipe
Desert-style Mauritanian roast meat rubbed generously with cumin and garlic until crisp and tender.
- Country of Origin
- 🇲🇷 Mauritania (West Africa, Africa)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 18 min
- Difficulty
- Easy
- Signature Staples
- Lamb shoulder medallions or beef sirloin, Roasted potato wedges, Charred onions and tomatoes, Toasted cumin seeds, 6 cloves garlic
Ingredients for Mechoui de l’Adrar (Cumin & Garlic Roasted Lamb with Crispy Potatoes) (4 Servings)
- 1.25 lbs (or 2.5 cups) lamb shoulder medallions or beef sirloin, prepped into bite-sized pieces
- 1.5 cups roasted potato wedges, washed and trimmed
- 1 cup charred onions and tomatoes
- 1 medium onion and 3 cloves garlic, finely minced with toasted cumin seeds
- 1.5 tbsp traditional Mauritania seasoning (6 cloves garlic, butter, sea salt, rosemary)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Whisk together toasted cumin seeds, 6 cloves garlic, butter, sea salt, rosemary, cooking oil, and sea salt in a bowl to form a fragrant Mauritania marinade.
- Coat lamb shoulder medallions or beef sirloin and roasted potato wedges thoroughly in the seasoning and let sit for 10 minutes at room temperature.
- Heat a cast-iron grill pan or heavy skillet over high heat until smoking hot.
- Sear lamb shoulder medallions or beef sirloin and roasted potato wedges for 4–5 minutes per side until blistered, charred at the edges, and cooked through.
- Transfer to a warm platter, scatter with charred onions and tomatoes, and serve immediately.