Roast Lamb Tagine with Preserved Lemon and Olives

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

Slow-roasted lamb infused with warm Moroccan spices, tangy preserved lemon, and briny green olives, served in a rich, aromatic sauce. This Mediterranean-inspired lamb recipe, ready in about 200 minutes, pairs bone-in lamb shoulder, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lbs, cut into chunks bone-in lamb shoulder
• 3 tbsp olive oil
• 1 large, thinly sliced onion
• 4 cloves, minced garlic cloves
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp ground turmeric
• 1/2 lemon, pulp removed, rind thinly sliced preserved lemon
• 1 cup, pitted green olives
• 2 cups chicken broth
• 1/4 cup chopped fresh cilantro
• to taste salt
• to taste black pepper

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

Instructions

1. Step 1: Preheat oven to 325°F. Heat 3 tbsp olive oil in a large ovenproof pot over medium-high heat. Add 3 lbs bone-in lamb shoulder chunks and brown on all sides for 8-10 minutes. Remove lamb and set aside.
2. Step 2: In the same pot, add 1 large thinly sliced onion and 4 minced garlic cloves. Sauté for 5 minutes until soft and translucent.
3. Step 3: Stir in 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp ground cinnamon, and 1 tsp ground turmeric. Cook spices with onions for 1 minute until aromatic.
4. Step 4: Return lamb to the pot. Add 1/2 preserved lemon rind (without pulp), 1 cup pitted green olives, and 2 cups chicken broth. Season with salt and black pepper to taste.
5. Step 5: Cover pot and transfer to the oven. Roast for 2.5 to 3 hours until lamb is tender and sauce is thickened.
6. Step 6: Garnish with 1/4 cup chopped fresh cilantro before serving with couscous or flatbread.