Roast Lamb Tagine with Preserved Lemon and Olives

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 200 minutes pairs cut into chunks bone-in lamb shoulder, olive oil, large, thinly sliced 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.

Prep: 20 min Cook: 180 min Serves 6 Mediterranean cuisine 480 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Roast Lamb Tagine with Preserved Lemon and Olives take to make?

Total time is about 200 minutes (20 min prep + 180 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Roast Lamb Tagine with Preserved Lemon and Olives?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Roast Lamb Tagine with Preserved Lemon and Olives?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Roast Lamb Tagine with Preserved Lemon and Olives for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Roast Lamb Tagine with Preserved Lemon and Olives?

Mediterranean lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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