Print

Braised Lamb Neck with Lemon, Olives & Warm Spices

Braised Lamb Neck with Lemon, Olives & Warm Spices
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Discover the delightful flavors of Braised Lamb Neck with Lemon, Olives & Warm Spices, a dish designed to impress at any gathering. This slow-cooked lamb neck is elevated by the vibrant taste of preserved lemon and the briny goodness of olives, harmonizing beautifully with warm spices like cumin and cinnamon. Perfect for cozy family dinners or elegant gatherings, this recipe is not only easy to prepare but also allows for meal prep flexibility. Serve it over rice, alongside crusty bread, or with roasted vegetables to create a fulfilling meal that will have everyone asking for seconds.

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

  1. Heat olive oil in a heavy-bottomed pot over medium-high heat. Sear lamb neck slices on all sides until browned (about 3-4 minutes per side). Remove and set aside.
  2. In the same pot, sauté the onion for about 5 minutes until translucent. Add garlic and cook for another minute until fragrant.
  3. Return lamb to the pot and stir in preserved lemon, olives, spices, and bay leaves.
  4. Pour in grape juice or water; stir well to combine.
  5. Bring to a gentle simmer, cover, and reduce heat to low. Braise for 2-3 hours until lamb is fork-tender.
  6. Discard bay leaves before serving hot over rice or with bread.

Nutrition

Find it online: https://mealsbyolivia.com/braised-lamb-neck-with-lemon-olives-warm-spices/