Slow-Roasted Moroccan Lamb with Preserved Lemon and Olive Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender slow-roasted lamb shoulder infused with fragrant spices and topped with a vibrant preserved lemon and olive sauce. This middle eastern-inspired lamb ready in about 195 minutes blends lamb shoulder, bone-in, ground cumin, ground coriander into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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: 15 min Cook: 180 min Serves 6 Middle Eastern cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 300°F. In a small bowl, combine 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp smoked paprika, 1/2 tsp ground cinnamon, 4 minced garlic cloves, 3 tbsp olive oil, 1 tsp sea salt, and 1/2 tsp black pepper to form a spice paste.
  2. Step 2: Rub the 3 lb lamb shoulder all over with the spice paste, then place in a roasting pan. Add 1/2 cup water to the pan and cover tightly with foil. Roast in the oven for 3 hours until the lamb is tender and falling off the bone.
  3. Step 3: Remove lamb from oven and transfer to a serving platter. In a bowl, mix 1 finely chopped preserved lemon rind, 1/2 cup chopped pitted green olives, and 1/4 cup chopped fresh cilantro to create the sauce. Spoon this sauce over the lamb before serving.

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Frequently asked questions

How long does Slow-Roasted Moroccan Lamb with Preserved Lemon and Olive Sauce take to make?

Total time is about 195 minutes (15 min prep + 180 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Slow-Roasted Moroccan Lamb with Preserved Lemon and Olive Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Slow-Roasted Moroccan Lamb with Preserved Lemon and Olive Sauce?

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 Moroccan Lamb with Preserved Lemon and Olive Sauce 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 Moroccan Lamb with Preserved Lemon and Olive Sauce?

Middle Eastern 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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