Pan-Seared Lamb Mechoui with Crispy Fries & Couscous
Moroccan-spiced lamb seared hot and fast, served alongside crispy fries, fluffy couscous, and steamed vegetables. Restaurant-worthy in 25 minutes with pantry spices and a single skillet.
- Total time
- 25 min
- Servings
- 4
- Calories
- 680
- Protein
- 42g
Ingredients
- 4 pieces (1.5 lbs total) lamb steaks or shoulder chops, 1.5 inches thick
- 2 tsp cumin
- 1.5 tsp paprika
- 3 cloves garlic, minced
- 1 whole lemon, halved
- 1.5 cups instant couscous
- 1 bag (16 oz) frozen french fries (or waffle fries)
Instructions
- 1
Pat lamb dry. Mix cumin, paprika, salt, and pepper; coat both sides generously.
- 2
Heat oil in a large skillet over medium-high until it shimmers, ~90 seconds.
- 3
Sear lamb 3 minutes per side without moving. Should be deeply golden; interior stays medium-rare.
- 4
Transfer lamb to a plate. Add minced garlic to the skillet, cook 30 seconds until fragrant.
- 5
While lamb rests, boil salted water and pour over couscous (ratio 1:1). Cover 5 minutes.
- 6
Bake frozen fries at 425°F per package directions while everything else finishes.
- 7
Fluff couscous with a fork. Plate lamb, fries, couscous, and steamed vegetables. Squeeze lemon over.
Tools you’ll need
- 12-inch heavy skillet
- large cutting board
- sheet pan for fries
- measuring spoons
- fork for fluffing couscous
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