Slow-Roasted Moroccan Lamb with Preserved Lemon and Olives
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 (mediterranean) ready in about 200 minutes pairs pounds bone-in lamb shoulder, olive oil, large, thinly sliced 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.
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Slow-Roasted Moroccan Lamb with Preserved Lemon and Olives take to make?
Total time is about 200 minutes (20 min prep + 180 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 Moroccan 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 pounds bone-in lamb shoulder from drying out.
Can I substitute ingredients in Slow-Roasted Moroccan 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 Moroccan 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 Moroccan Lamb with Preserved Lemon and Olives?
Moroccan 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.
