Slow-Roasted Moroccan Lamb with Preserved Lemon and Spices

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

Tender lamb shoulder slow-roasted with fragrant Moroccan spices and tangy preserved lemon, creating a rich and aromatic dish perfect for an intimate dinner. This Middle Eastern lamb recipe, ready in about 215 minutes, pairs bone-in lamb shoulder, olive oil, and preserved lemon for a weeknight-friendly dinner. Each serving lands at about 520 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 "Build a week of meals around this recipe" 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 tablespoons olive oil
• 1 whole preserved lemon, quartered and seeds removed
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper
• 1 cup water
• 1/4 cup chopped for garnish fresh cilantro

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 325°F. In a small bowl, combine 3 tablespoons olive oil, 4 minced garlic cloves, 1 tablespoon grated fresh ginger, 2 teaspoons ground cumin, 2 teaspoons ground coriander, 1 teaspoon ground cinnamon, 1 teaspoon paprika, 1 1/2 teaspoons salt, and 1 teaspoon black pepper to create a spice paste.
2. Step 2: Rub this spice paste all over the 3 pounds bone-in lamb shoulder, including under the skin where possible. Place the lamb into a roasting pan and tuck in 1 whole preserved lemon, quartered and seeded, around the meat for brightness.
3. Step 3: Pour 1 cup water into the bottom of the roasting pan to keep the environment moist. Cover the pan tightly with foil and roast for 3 hours, basting once midway, until the lamb is fork-tender and easily pulls apart.
4. Step 4: Remove the foil, increase oven temperature to 400°F, and roast uncovered for an additional 15 minutes to brown the exterior and concentrate the flavors.
5. Step 5: Let the lamb rest for 15 minutes before shredding or slicing. Garnish with 1/4 cup chopped fresh cilantro before serving.