Slow-Roasted Moroccan Lamb with Preserved Lemons and Olives

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

Tender lamb slow-roasted with aromatic spices, preserved lemons, and briny olives creates a deeply flavorful North African dish perfect for a special occasion. This Middle Eastern lamb recipe (mediterranean), ready in about 230 minutes, pairs bone-in lamb shoulder, olive oil, and ground cumin 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 lbs bone-in lamb shoulder
• 3 tbsp olive oil
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp smoked paprika
• 4 garlic cloves, minced
• 1 large yellow onion, sliced
• 1 preserved lemon, pulp removed and rind thinly sliced
• 1 cup green olives, pitted
• 1 cup chicken broth
• 1/4 cup fresh cilantro, 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. Rub 3 lbs bone-in lamb shoulder with 3 tbsp olive oil, 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp ground cinnamon, 1 tsp smoked paprika, 4 minced garlic cloves, 2 tsp salt, and 1 tsp black pepper, coating evenly.
2. Step 2: Place 1 large sliced yellow onion in the bottom of a heavy roasting pan, then set the lamb on top. Scatter 1 sliced preserved lemon rind and 1 cup pitted green olives around the meat.
3. Step 3: Pour 1 cup chicken broth into the pan, cover tightly with foil, and roast for 3 hours until the lamb is fork-tender and easily pulls apart.
4. Step 4: Remove the foil and roast uncovered for an additional 30 minutes at 350°F to develop a browned crust.
5. Step 5: Garnish with 1/4 cup chopped fresh cilantro before serving to add a bright herbal note.