Slow-Roasted Moroccan Lamb with Preserved Lemon and Olives

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

Tender slow-roasted lamb infused with the bright flavors of preserved lemon and briny olives, simmered in a fragrant Moroccan spice blend. This Moroccan-inspired lamb recipe (mediterranean), ready in about 200 minutes, pairs bone-in lamb shoulder, olive oil, onion 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 pounds bone-in lamb shoulder
• 3 tbsp olive oil
• 1 large, thinly sliced onion
• 4, minced garlic cloves
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 1 tsp smoked paprika
• 1 small, pulp removed and rind finely chopped preserved lemon
• 1 cup, pitted and halved green olives
• 2 cups chicken stock
• 1/4 cup, chopped fresh cilantro
• 1 1/2 tsp salt
• 1 tsp black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 325°F. Rub 3 pounds bone-in lamb shoulder with 3 tablespoons olive oil, 1 1/2 teaspoons salt, and 1 teaspoon black pepper. In a large Dutch oven, sear lamb over medium-high heat for 4 minutes per side until deeply browned.
2. Step 2: Remove lamb and add 1 large thinly sliced onion and 4 minced garlic cloves to the pot. Sauté over medium heat for 5 minutes until softened and fragrant.
3. Step 3: Stir in 2 teaspoons ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon ground turmeric, 1/2 teaspoon ground cinnamon, and 1 teaspoon smoked paprika; cook for 1 minute to release aromas.
4. Step 4: Add lamb back to the pot along with 2 cups chicken stock, 1 small preserved lemon rind (finely chopped), and 1 cup halved green olives. Bring to a simmer, cover, and transfer to the oven.
5. Step 5: Roast for 3 hours until lamb is fork-tender and infused with spices. Remove from oven, garnish with 1/4 cup chopped fresh cilantro, and serve.