Stovetop Braised Mediterranean Lamb with Preserved Lemon and Olives

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

Tender lamb shoulder slowly braised with preserved lemon, green olives, and aromatic spices for a zesty and savory Mediterranean stew. This mediterranean-inspired lamb (mediterranean) ready in about 120 minutes pairs cut into 2-inch chunks lamb shoulder, olive oil, large, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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

• 2 lbs, cut into 2-inch chunks lamb shoulder
• 3 tbsp olive oil
• 1 large, diced yellow onion
• 4 cloves, minced garlic cloves
• 1 whole, pulp removed and rind thinly sliced preserved lemon
• 1 cup, pitted and halved green olives
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp sweet paprika
• 14 oz can crushed tomatoes
• 1 1/2 cups chicken broth
• 1/4 cup, chopped fresh cilantro
• 1 1/2 tsp salt
• 1 tsp black pepper

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs lamb shoulder chunks and brown on all sides for about 6-8 minutes until well caramelized, then remove and set aside.
2. Step 2: Lower heat to medium and add 1 large diced yellow onion to the pot. Sauté for 5 minutes until softened and translucent. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Add 2 tsp ground cumin, 1 tsp ground coriander, and 1 tsp sweet paprika to the onion mixture and cook, stirring, for 30 seconds to toast the spices.
4. Step 4: Return the lamb to the pot and stir in 1 sliced preserved lemon rind, 1 cup halved green olives, 14 oz crushed tomatoes, and 1 1/2 cups chicken broth. Season with 1 1/2 tsp salt and 1 tsp black pepper.
5. Step 5: Bring the mixture to a gentle simmer, cover, reduce heat to low, and cook for 1 hour 30 minutes until lamb is tender and sauce thickens.
6. Step 6: Stir in 1/4 cup chopped fresh cilantro just before serving to brighten the stew.