Braised Lamb Neck with Lemon, Olives & Warm Spices
Indulge in the exquisite flavors of Braised Lamb Neck with Lemon, Olives & Warm Spices—a dish that effortlessly combines comfort and sophistication. Slow-cooked to perfection, this recipe showcases tender lamb neck infused with zesty lemon, briny olives, and a medley of warm spices that create an inviting aroma. Ideal for gatherings or cozy family dinners, this dish is sure to impress your guests while also being easy enough to prepare for a weeknight meal. Pair it with your favorite sides for a complete culinary experience that will leave everyone asking for seconds.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: Serves 6
- Category: Main
- Method: Braising
- Cuisine: Mediterranean
Ingredients
Scale
- 2.5 lbs lamb neck slices
- 2 tablespoons olive oil
- 1 onion, finely sliced
- 6 garlic cloves, smashed
- 1 preserved lemon, quartered and seeds removed
- 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 teaspoon crushed red pepper flakes (optional)
- 1/2 cup dry white grape juice or water
Instructions
- Heat olive oil in a Dutch oven over medium-high heat. Sear lamb neck slices until browned on all sides (4-5 minutes each), then set aside.
- In the same pot, sauté sliced onion until soft (about 5 minutes), followed by smashed garlic until fragrant (1 minute).
- Return seared lamb to the pot; add preserved lemon, olives, spices, and bay leaves.
- Pour in grape juice or water and bring to a simmer. Cover and reduce heat to low; braise for 2-3 hours until lamb is fork-tender.
- Let rest briefly before serving warm with rice or crusty bread.
Nutrition
- Serving Size: 1/6 of recipe (approximately 220g)
- Calories: 360
- Sugar: 3g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 80mg