Description
Indulge in the exquisite flavors of Braised Lamb Neck with Lemon, Olives & Warm Spices—a dish that perfectly balances the succulent tenderness of lamb with zesty lemon and savory olives. This recipe transforms humble ingredients into a sophisticated meal, perfect for family gatherings or intimate dinners. With warm spices enhancing each bite, this braise not only impresses visually but also tantalizes the palate. Whether served over fluffy couscous or alongside roasted veggies, this dish is sure to become a favorite at your table.
Ingredients
Scale
- 2.5 lbs lamb neck slices
- 2 tablespoons olive oil
- 1 onion, finely sliced
- 6 garlic cloves, smashed
- 1 preserved lemon, quartered
- 3/4 cup green olives, pitted
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cinnamon
- 2 bay leaves
- 1/2 cup dry white grape juice or water
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Sear lamb neck slices until browned on all sides (about 3–4 minutes). Remove and set aside.
- In the same pot, add sliced onions and sauté until translucent (about 5 minutes). Stir in smashed garlic and cook for another minute.
- Return lamb to the pot. Add preserved lemon, olives, cumin, coriander, paprika, cinnamon, bay leaves, and grape juice/water to deglaze.
- Bring to a gentle simmer. Cover and reduce heat to low; braise for about 2.5 to 3 hours until the lamb is tender.
- Remove bay leaves before serving hot with your choice of sides.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main
- Method: Braising
- Cuisine: Mediterranean
Nutrition
- Serving Size: Approximately 5 oz (140g)
- Calories: 250
- Sugar: 1g
- Sodium: 390mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 90mg