Mechoui | Moroccan Cumin-Rubbed Roast Lamb Shoulder

Coarsely crush the coriander seeds in a mortar. Use a fork to mix the softened butter with the crushed garlic, cumin, paprika, coriander, salt, and black pepper until it forms a paste. Rub the mixture over every side of the shoulder, working it into the creases.

Preheat the oven to 160°C / 320°F. Place the lamb shoulder on a wire rack in a deep roasting pan and pour the water into the bottom. The meat should not sit in the water; the steam rising from below cooks it without drying it out, while the drippings collect in the pan.

Cover the pan tightly with foil and roast for two and a half hours. The meat will not brown during this time; it will simply become tender. Check the water in the pan every hour. If the bottom is dry, add half a 200 ml measure of boiling water.

Remove the foil and increase the oven to 200°C / 390°F. Roast until the outside is deep golden and the edges are crisp, basting the top with the drippings every 10 minutes. The mechoui is ready when the meat around the bone has pulled back and the bone is exposed.

Remove the lamb from the oven, loosely cover it with foil, and let it rest for 15 minutes; resting before carving lets the juices move back into the meat. Transfer the whole shoulder to a board and pull it apart into strands with two forks. Serve with separate bowls of cumin, coarse salt, and lemon wedges.