Slow-Roasted Moroccan Lamb Shoulder with Preserved Lemons and Olives

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

Tender lamb shoulder slow-roasted with aromatic spices, preserved lemon, and briny olives for a rich North African flavor experience. This Moroccan-inspired lamb recipe, ready in about 280 minutes, pairs bone-in lamb shoulder, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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

• 4 lbs bone-in lamb shoulder
• 3 tbsp olive oil
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp ground paprika
• 4 garlic cloves, minced
• 1 whole preserved lemon, rinsed and chopped
• 1 cup green olives, pitted
• 1 cup chicken broth
• 1/4 cup fresh cilantro leaves, chopped
• 2 tsp salt
• 1 tsp black pepper

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

Instructions

1. Step 1: Preheat oven to 300°F (150°C). In a small bowl, combine 3 tbsp olive oil, 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp ground cinnamon, 1 tsp ground paprika, 4 minced garlic cloves, 2 tsp salt, and 1 tsp black pepper to create a spice paste.
2. Step 2: Rub the 4 lb bone-in lamb shoulder all over with the spice paste, ensuring even coverage. Place the lamb in a roasting pan.
3. Step 3: Scatter 1 chopped preserved lemon and 1 cup pitted green olives around the lamb. Pour 1 cup chicken broth into the pan to keep the meat moist.
4. Step 4: Cover the roasting pan tightly with foil and slow-roast in the preheated oven for 4 hours until the lamb is fork-tender and falling off the bone.
5. Step 5: Remove the foil and roast uncovered for an additional 20 minutes to brown the exterior.
6. Step 6: Rest the lamb for 15 minutes before slicing. Garnish with 1/4 cup chopped fresh cilantro leaves and serve with the cooking juices.