Slow-Cooked Mediterranean Lamb with Preserved Lemon and Olives

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

A tender lamb stew simmered with preserved lemon, green olives, and aromatic spices for a rich Mediterranean flavor. This Mediterranean-inspired lamb recipe, ready in about 140 minutes, pairs lamb shoulder, cut into 2-inch cubes, olive oil, yellow onion, finely chopped 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 lamb shoulder, cut into 2-inch cubes
• 3 tbsp olive oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 medium preserved lemon, rinsed and chopped
• 1 cup green olives, pitted and halved
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 2 cups vegetable broth
• 1/4 cup fresh cilantro, chopped
• 1 1/2 tsp salt
• 1 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a heavy-bottomed pot over medium-high heat. Add 2 lbs lamb shoulder cubes and brown on all sides for 6-8 minutes until a deep crust forms. Remove lamb and set aside.
2. Step 2: In the same pot, add 1 large finely chopped yellow onion and sauté for 5 minutes until softened and translucent. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 1 tsp ground cumin, 1 tsp ground coriander, and 1 tsp smoked paprika, cooking for 30 seconds to toast the spices.
4. Step 4: Return the lamb to the pot along with 1 chopped preserved lemon and 1 cup halved green olives. Pour in 2 cups vegetable broth, season with 1 1/2 tsp salt and 1 tsp black pepper.
5. Step 5: Bring to a gentle simmer, then reduce heat to low, cover, and cook for 2 hours until lamb is fork-tender and the sauce thickens slightly.
6. Step 6: Garnish with 1/4 cup chopped fresh cilantro before serving warm with couscous or crusty bread.