Slow-Cooked Mediterranean Lamb with Olives and Preserved Lemon

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

Tender lamb shoulder slowly braised with fragrant preserved lemon and briny olives, capturing the essence of Mediterranean regional flavors. This mediterranean-inspired lamb (mediterranean) ready in about 170 minutes pairs cut into chunks 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.

Prep: 20 min Cook: 150 min Serves 6 Mediterranean cuisine 450 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Slow-Cooked Mediterranean Lamb with Olives and Preserved Lemon take to make?

Total time is about 170 minutes (20 min prep + 150 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 Slow-Cooked Mediterranean Lamb with Olives and Preserved Lemon?

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 salt from drying out.

Can I substitute ingredients in Slow-Cooked Mediterranean Lamb with Olives and Preserved Lemon?

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 Slow-Cooked Mediterranean Lamb with Olives and Preserved Lemon 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 Slow-Cooked Mediterranean Lamb with Olives and Preserved Lemon?

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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