Spiced Lamb Mechoui
Moroccan-spiced lamb shoulder steaks seared until charred and smoky, finished with a bright lemon-butter glaze. Weeknight dinner that tastes like it took hours.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 48g
Ingredients
- 2 steaks (about 8 oz each) lamb shoulder steaks (or lamb chops)
- 1.5 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp smoked paprika
- 1 lemon lemon (juiced + zested)
- 2 tbsp butter
Instructions
- 1
Pat lamb steaks dry with paper towels. Mix cumin, coriander, paprika, salt, and pepper in a small bowl.
- 2
Rub both sides of the steaks with the spice blend, pressing so it adheres.
- 3
Heat 1 tbsp olive oil in a 12-inch cast iron skillet over medium-high until it shimmers, about 90 seconds.
- 4
Sear lamb 2 minutes per side without moving. Edges should look charred and caramelized; center stays pink.
- 5
Transfer lamb to a plate. Add butter and lemon juice to the hot skillet, swirling until melted and fragrant.
- 6
Return lamb to the skillet and spoon the lemon-butter glaze over the top. Plate immediately, scatter lemon zest over each.
Tools you’ll need
- 12-inch cast iron skillet
- small mixing bowl
- paper towels
- kitchen knife
- cutting board
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