Slow-Braised Mediterranean Lamb with Preserved Lemon and Olives

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

Tender lamb slow-braised in a fragrant sauce of preserved lemon, olives, and warm spices, perfect for a comforting Mediterranean meal. This Mediterranean-inspired lamb recipe, ready in about 170 minutes, pairs bone-in lamb shoulder, extra virgin olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 560 calories and feeds 4, 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

• 2 lbs bone-in lamb shoulder
• 3 tbsp extra virgin olive oil
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 1, pulp removed and rind thinly sliced preserved lemon
• 1 cup, pitted Kalamata olives
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 14 oz can crushed tomatoes
• 1 cup chicken broth
• 1/4 cup, chopped fresh cilantro
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/2 cup water

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Instructions

1. Step 1: Heat 3 tbsp extra virgin olive oil in a large heavy-bottom pot over medium-high heat. Season 2 lbs bone-in lamb shoulder with 1 1/2 tsp salt and 1 tsp black pepper, then brown on all sides for about 5 minutes until deeply colored.
2. Step 2: Remove lamb and reduce heat to medium. Add 1 large diced yellow onion and sauté for 6 minutes until soft and translucent. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Add 1 tsp ground cumin, 1 tsp ground coriander, and 1 tsp smoked paprika to the onions and garlic. Stir for 30 seconds until spices bloom.
4. Step 4: Pour in 14 oz crushed tomatoes, 1 cup chicken broth, and 1/2 cup water. Stir in 1 preserved lemon rind (thinly sliced) and 1 cup pitted Kalamata olives.
5. Step 5: Return lamb to the pot, nestling it into the sauce. Cover and simmer gently on low heat for 2 to 2.5 hours until lamb is fork-tender and sauce has thickened.
6. Step 6: Finish by stirring in 1/4 cup chopped fresh cilantro. Adjust seasoning with salt and pepper if needed. Serve hot with couscous or warm flatbread.