15-Min Mechoui Lamb with Charred Lemon
Tender lamb shoulder steaks seared until caramelized, then finished with warm spiced butter and charred lemon. A stripped-down Moroccan classic that hits in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 385
- Protein
- 38g
Ingredients
- 2 steaks (about 10 oz total) lamb shoulder steaks (or blade steaks), 1-inch thick
- 3 tbsp butter
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp paprika
- 1 whole lemon
Instructions
- 1
Pat lamb steaks dry. Season both sides generously with salt and black pepper.
- 2
Heat 1 tbsp butter in a heavy skillet over medium-high until it shimmers, about 90 seconds.
- 3
Sear lamb steaks 90 seconds per side without moving. Edges should caramelize; center stays medium-rare.
- 4
Remove lamb to a plate. Add remaining 2 tbsp butter, cumin, coriander, and paprika to the skillet.
- 5
Swirl butter over medium heat until fragrant, about 30 seconds. Halve the lemon and char cut-side down until golden.
- 6
Return lamb to skillet, coat with spiced butter. Squeeze charred lemon over top and serve immediately.
Tools you’ll need
- 12-inch heavy skillet (cast iron or stainless steel)
- tongs
- cutting board
- paper towels
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