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
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Open the appInstructions
Step 1
Pat lamb dry. Mix cumin, paprika, salt, and pepper; coat both sides generously.
Step 2
Heat oil in a large skillet over medium-high until it shimmers, ~90 seconds.
Step 3
Sear lamb 3 minutes per side without moving. Should be deeply golden; interior stays medium-rare.
Step 4
Transfer lamb to a plate. Add minced garlic to the skillet, cook 30 seconds until fragrant.
Step 5
While lamb rests, boil salted water and pour over couscous (ratio 1:1). Cover 5 minutes.
Step 6
Bake frozen fries at 425°F per package directions while everything else finishes.
Step 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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