Slow-Roasted Moroccan Lamb with Preserved Lemons and Olives

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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-inspired lamb (mediterranean) ready in about 230 minutes pairs bone-in lamb shoulder, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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: 20 min Cook: 210 min Serves 6 Middle Eastern cuisine 520 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Slow-Roasted Moroccan Lamb with Preserved Lemons and Olives take to make?

Total time is about 230 minutes (20 min prep + 210 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 Lemons 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 bone-in lamb shoulder from drying out.

Can I substitute ingredients in Slow-Roasted Moroccan Lamb with Preserved Lemons 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 Lemons 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 Lemons and Olives?

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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