Slow-Roasted Mediterranean Lamb with Preserved Lemon and Olives

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender lamb shoulder slow-roasted with preserved lemon and Kalamata olives infuses the meat with bright, salty, and savory Mediterranean flavors. This mediterranean-inspired lamb (mediterranean) ready in about 220 minutes pairs bone-in lamb shoulder, extra virgin olive oil, medium preserved lemon, chopped 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.

Prep: 20 min Cook: 200 min Serves 6 Mediterranean cuisine 480 cal/serving
Plan a meal with the AI →

Ingredients

Instructions

  1. Step 1: Preheat oven to 300°F (150°C). Rub 3 lbs bone-in lamb shoulder all over with 3 tbsp extra virgin olive oil, 5 minced garlic cloves, 2 tbsp chopped fresh rosemary, 1 tsp ground cumin, 1 1/2 tsp salt, and 1 tsp black pepper, ensuring an even coating.
  2. Step 2: Place the lamb in a roasting pan and scatter 1 cup pitted Kalamata olives and 1 medium chopped preserved lemon around the meat. Pour 1/2 cup water into the pan to keep moisture during roasting.
  3. Step 3: Cover the roasting pan tightly with foil and cook in the preheated oven for 3 hours until the lamb is fork-tender and pulling away from the bone.
  4. Step 4: Remove the foil and roast uncovered for an additional 20 minutes to develop a golden crust. Rest the lamb for 15 minutes before slicing and serving with the olive and lemon pan juices.

Frequently asked questions

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

Total time is about 220 minutes (20 min prep + 200 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-Roasted Mediterranean Lamb 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 bone-in lamb shoulder from drying out.

Can I substitute ingredients in Slow-Roasted Mediterranean Lamb 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 Slow-Roasted Mediterranean Lamb 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 Slow-Roasted Mediterranean Lamb 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.

Related recipes