Peach Basted Mechoui Lamb Leg

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Switch Up Your Easter Lamb Dinner with This Mechoui-Inspired Recipe

Easter is just around the corner, and if you’re looking for a way to break away from the usual roast lamb, I’ve got the perfect recipe for you.

Inspired by stories from my mum’s recent trip to Marrakech – where she was blown away by the rich, smoky flavors of the lamb from Mechoui Alley – I set out to create my own version that could be made at home in a domestic oven.

The secret I used to achieve that deep, smoky complexity? Our very own Life’s a Peach hot sauce. With its balance of sweet, smoky, and subtly spicy notes, it helps to replicate some of the traditional flavors of pit-cooked Mechoui lamb while adding a deliciously unique twist.

The Tradition of Mechoui Lamb

Mechoui is a North African method of slow-roasting lamb, traditionally cooked whole over an open fire or in an underground clay oven. In Marrakech’s famous Mechoui Alley, whole lambs are slowly roasted in deep pits, covered to trap in heat and smoke. The result is fall-apart tender meat infused with an irresistible smoky depth, served simply with salt and cumin to let the natural flavors shine. It’s not just about the food—it’s a cultural experience, bringing families and communities together to share in a meal that’s steeped in tradition.

While most of us don’t have access to a pit oven, this recipe brings the essence of Mechoui into your home kitchen. By slow-roasting a lamb shoulder and using Life’s a Peach to add a smoky depth of flavor, you can create a stunning Easter centerpiece that’s both familiar and excitingly different.

Buy Life’s a Peach HERE
Khoo's Hot Sauce Life's a Peach basted mechoui lamb Recipe
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Peach Basted Mechoui Lamb Leg

Our take on the Moroccan delicacy, Mechuoi Lamb, using our own Life's a Peach hot sauce to add that pit-smoked flavour.
Prep Time10 minutes
Cook Time6 hours
Servings: 6 people
Author: Alex Khoo

Ingredients

  • 1.2 kg Lamb Leg (on the bone)
  • 150 ml Life's a Peach hot sauce
  • ½ tsp Saffron Threads
  • 2 tbsp Coriander Seed
  • 1 tbsp Cumin Seeds
  • 1 tbsp Fennel Seeds
  • 3 tsp Ras El Hanout
  • 1 tsp Sea Salt
  • 1 tsp Black Pepper
  • 200 g Butter
  • 4 cloves Garlic

Instructions

  • Preheat the oven to 160℃.
  • Add the Coriander seeds, Fennel Seeds and Cumin seeds to a pan and dry roast until aromatic. Grind to a course powder and combine with Ras El Hanout, Salt and Black Pepper.
  • Soften the butter in the microwave and then mix the spice blend into the butter.
  • Score the Lamb Leg deeply on all sides with a sharp knife. Rub the spiced butter into the meat, ensuring it is well coated on all sides.
  • Coarsely chop the garlic and push it into the scored incisions on the lamb leg.
  • Place the Lamb Leg in a roasting dish and cover with a double layer of tin foil. Before sealing the foil around the Lamb completely pour in 100ml water. Cook in the oven at 160℃ for two hours.
  • Remove the Lamb from the oven and brush all over with half of the Life's A Peach hot sauce. Cover the lamb again and cook in the oven for a further three hours.
  • Remove the Lamb from the oven and brush all over with the rest of the Life's A Peach hot sauce. Remove the foil and cook for a further one hour.
  • Remove the Lamb from the oven, let it rest for ten minutes and pull the meat from the bone with two forks. Serve with flatbreads and your prefered side dishes. I served ours with Atlas Mountain Salad, Baba Ganoush, Mint Tabouleh and Chermoula Sauce.
Buy Life’s a Peach HERE