Slow-Cooked Mediterranean Lamb with Olives and Preserved Lemon

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

Tender lamb shoulder slowly braised with fragrant preserved lemon and briny olives, capturing the essence of Mediterranean regional flavors. This Mediterranean-inspired lamb recipe, ready in about 170 minutes, pairs lamb shoulder, bone-in, salt, ground black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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

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

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Instructions

1. Step 1: Season 2 lbs lamb shoulder chunks with 1 1/2 tsp salt and 1 tsp ground black pepper.
2. Step 2: Heat 3 tbsp olive oil in a heavy-bottomed pot over medium-high heat. Brown lamb pieces in batches, about 4 minutes per batch, until deeply browned on all sides. Remove lamb and set aside.
3. Step 3: Reduce heat to medium, add 1 large thinly sliced yellow onion and sauté for 5 minutes until softened and translucent.
4. Step 4: Stir in 4 minced garlic cloves, 2 tbsp chopped preserved lemon peel, 1 tsp ground cumin, and 1 tsp ground coriander, cooking for 1 minute until fragrant.
5. Step 5: Return lamb to the pot, add 3/4 cup pitted green olives and 1 1/2 cups chicken broth. Bring to a simmer, cover, and reduce heat to low. Cook gently for 2 1/2 hours until lamb is fork-tender.
6. Step 6: Sprinkle 1/4 cup chopped fresh cilantro over the stew before serving for a fresh finish.