Making a new meal for my family a few times a month has been working out nicely! It just takes a little planning and time to prepare ahead of time. Manfriend and I are both so busy in the evenings that pre-planning and scheduling has helped a ton.
This was my first time preparing and eating lamb. If you’ve ever tried goat meat, the taste is very similar.
(I grew up with a Mexican mother, so I had goat birria in Mexico – delicious!)
I got this recipe from my November 2011 issue of Sunset Magazine. It’s quick and easy, but the flavors are great! I went a little heavy on the cayenne pepper – if you want an extra kick (and a tissue while you eat) I recommend doing the same.
- 1 cup reduced-sodium chicken broth
- 1 cup couscous (I used gluten-free brown rice couscous)
- 1 medium carrot, shredded
- 1/2 cup roughly chopped flat-leaf parsley
- 1/4 cup olive oil, divided
- Zest and juice of 2 lemons, divided
- 1 large onion, thinly sliced
- 3 garlic cloves, thinly sliced
- 1.5 lbs. top round lamb steak, thinly sliced
- 2 tsp. ground cumin (I’m not the biggest fan of cumin, so I used half.)
- 1/2 tsp. cayenne (I doubled this)
- 1 tsp. .each kosher salt and pepper
- 1/2 cup Greek yogurt
How to Prepare the Lamb
- Bring broth to a boil in a medium saucepan. Add couscous, cover tightly, remove from heat and sit 5 minutes. Uncover, fluff, and add carrot, parsley, 2 tbsp. oil, and zest and juice of 1 lemon.
- Cook onion in remaining oil in a large frying pan over high heat until edges are charred, 10-12 minutes. Add garlic, lamb, cumin, cayenne, salt and pepper; cook, stirring, until lamb is cooked through and browned, about 10 minutes.
- Divide couscous among 4 plates and top with lamb mixture. Mix yogurt with lemon and serve!