If you’re craving a dish that’s rich in flavor and slow-cooked to tender perfection, this Braised Lamb Neck with Lemon, Olives & Warm Spices Recipe will quickly become your go-to. Imagine succulent lamb neck slices simmered gently with bright preserved lemon, briny green olives, and a cozy blend of warm spices that fill your kitchen with the most comforting aroma. It’s a dish that transforms simple ingredients into a luxurious, melt-in-your-mouth experience, perfect for sharing with loved ones on any special occasion or relaxed weekend dinner.
Ingredients You’ll Need
The magic of this Braised Lamb Neck with Lemon, Olives & Warm Spices Recipe lies in its simplicity and the way each ingredient layers flavor and texture. Every component from the tender lamb neck to the fragrant spices and tangy preserved lemon plays a vital role in creating a dish that is both hearty and beautifully balanced.
- Lamb neck slices (2.5 lbs): The star cut of this dish, known for its rich marbling and tenderness after slow cooking.
- Olive oil (2 tablespoons): Essential for a good sear that locks in flavor and gives a delicious caramelized crust.
- Onion (1, finely sliced): Adds sweetness and body to the braising liquid as it softens.
- Garlic cloves (6, smashed): Provides a punch of aromatic depth that complements the lamb perfectly.
- Preserved lemon (1, quartered): Brings a vibrant, salty tang that brightens the entire dish.
- Green olives (3/4 cup, pitted): Introduce a briny layer that balances the rich meat.
- Ground cumin (1 teaspoon): Warms up the flavor profile with its nutty, earthy notes.
- Ground coriander (1/2 teaspoon): Adds a subtle citrus undertone enhancing the meat’s savoriness.
- Smoked paprika (1/2 teaspoon): Infuses a mild smokiness that deepens complexity.
- Ground cinnamon (1/4 teaspoon): A touch of sweetness and warmth rounds out the spice mix.
- Bay leaves (2): Provide an herbal lift during the long braise.
- Crushed red pepper flakes (1/2 teaspoon, optional): For just a gentle kick of heat, if you like.
- Dry white wine or water (1/2 cup): Deglazes the pan, adding acidity or moisture to help break down the meat.
- Fresh parsley (2 tablespoons, finely chopped): A fresh and vibrant finish that brightens every bite.
How to Make Braised Lamb Neck with Lemon, Olives & Warm Spices Recipe
Step 1: Sear the Lamb Neck
Start by heating the olive oil in a heavy-bottomed pot over medium-high heat. Once hot, add the lamb neck slices, making sure not to overcrowd the pan, and sear them until each side is beautifully browned. This step is crucial because it locks in the juicy flavors and creates a caramelized crust that builds depth for the braising liquid. When browned, remove the lamb carefully and set aside.
Step 2: Sauté Aromatics and Add Preserved Lemon
Using the same pot, reduce heat slightly and toss in the sliced onion and smashed garlic cloves. Let them soften until translucent and fragrant, stirring occasionally to scrape up all those delicious browned bits left from searing. When softened, add the quartered preserved lemon pieces to the pot. Their zesty tang will infuse the dish, balancing the richness of the meat beautifully.
Step 3: Introduce the Warm Spices and Olives
Next, stir in the ground cumin, coriander, smoked paprika, cinnamon, bay leaves, and crushed red pepper flakes if using. Let these spices toast gently for a minute to release their essential oils. Return the seared lamb neck slices to the pot and scatter in the pitted green olives, which will offer fantastic bursts of briny flavor throughout the slow cooking.
Step 4: Deglaze and Braise
Pour the dry white wine or water into the pot to deglaze, scraping the bottom to lift any stuck-on bits that are packed with flavor. Bring the liquid to a gentle simmer, then cover the pot with a tight-fitting lid and reduce the heat to low. Allow the lamb to braise slowly for 2 to 3 hours. This slow cooking will break down the connective tissues, turning the meat so tender it practically falls apart at the touch.
Step 5: Let It Rest and Garnish
Once the lamb is fork-tender, remove the pot from the heat and let the dish rest for about 10 minutes with the lid on. This resting period helps the flavors to meld even further. Just before serving, sprinkle the dish with freshly chopped parsley to add a burst of freshness and a lovely pop of color.
How to Serve Braised Lamb Neck with Lemon, Olives & Warm Spices Recipe
Garnishes
Simple garnishes really elevate this dish—fresh parsley is a classic choice, bringing a lively green contrast and herbaceous note that brightens the rich braise. You can also add a few extra preserved lemon slices or a drizzle of good-quality olive oil for that final touch of decadence.
Side Dishes
This Braised Lamb Neck with Lemon, Olives & Warm Spices Recipe pairs beautifully with creamy mashed potatoes, fluffy couscous, or even a simple rice pilaf. Each side soaks up the luscious sauce perfectly, turning every bite into a harmonious celebration of flavors and textures. Roasted seasonal vegetables or a crisp green salad also make excellent companions to keep the meal balanced.
Creative Ways to Present
For a rustic look, serve the lamb right from the braising pot, letting guests help themselves to the tender meat and rich sauce. Alternatively, plate each serving with a neat mound of couscous topped with the lamb slices and spoon the sauce and olives artfully around the plate. For gatherings, consider serving it over a bed of creamy polenta or nestled in warm flatbreads with some tangy yogurt on the side for a Mediterranean-inspired feast.
Make Ahead and Storage
Storing Leftovers
You’re in luck—this Braised Lamb Neck with Lemon, Olives & Warm Spices Recipe tastes even better the next day. Store any leftovers in an airtight container in the refrigerator for up to 3 days, allowing the flavors to deepen overnight.
Freezing
To enjoy later, freeze the cooled lamb and sauce in a freezer-safe container or heavy-duty freezer bag for up to 2 months. Just make sure to leave some headspace for expansion and label it with the date to keep track.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of water or broth if needed to loosen the sauce. You can also use a microwave in short bursts, stirring frequently to ensure even heating. The slow-cooked lamb will remain tender and juicy with these careful reheating methods.
FAQs
Can I use a different cut of lamb for this recipe?
Yes, while lamb neck is ideal for its tenderness and flavor when braised, you can substitute lamb shoulder or shanks if necessary. Just remember that cooking times may vary slightly to achieve that perfect melt-in-your-mouth texture.
What can I use if I don’t have preserved lemon?
If you can’t find preserved lemon, try using fresh lemon zest combined with a small amount of lemon juice and a pinch of salt to replicate the bright, tangy, and slightly salty flavor profile. It won’t be exactly the same, but it will still provide a lovely citrus lift.
Is it possible to make this recipe in a slow cooker?
Absolutely! After searing the lamb and sautéing the aromatics on the stovetop, transfer everything to your slow cooker. Cook on low for 6 to 8 hours until the meat is tender and falling apart. It makes the process even more convenient without losing any flavor.
Can this dish be made spicy?
Yes, the optional crushed red pepper flakes add a gentle heat, but if you prefer spicier food, you can increase the amount or add a chopped fresh chili along with the garlic to bring some warmth to the dish that complements the spices nicely.
What wine pairs well with Braised Lamb Neck with Lemon, Olives & Warm Spices Recipe?
A medium-bodied red wine like a Syrah or Grenache works beautifully, as their fruity and spicy characteristics mirror the warmth of the dish. For white, a dry Riesling or Sauvignon Blanc can provide a refreshing contrast to the rich lamb and spices.
Final Thoughts
This Braised Lamb Neck with Lemon, Olives & Warm Spices Recipe is such a rewarding dish to make and share. Its combination of tender meat, vibrant citrus, and warm spices is truly unforgettable. I encourage you to give it a try—you’ll have a spectacular meal that’s both comforting and impressively flavorful, perfect for creating wonderful memories around the table.
Print
Braised Lamb Neck with Lemon, Olives & Warm Spices Recipe
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Braising
- Cuisine: Mediterranean
Description
This Braised Lamb Neck with Lemon, Olives & Warm Spices is a flavorful, slow-cooked dish featuring tender lamb neck slices simmered with preserved lemon, green olives, and a blend of aromatic spices. Perfect for a cozy meal, it offers a delightful balance of savory and tangy notes enriched by warm spices.
Ingredients
Meat
- 2.5 lbs lamb neck slices
Produce & Aromatics
- 1 onion, finely sliced
- 6 garlic cloves, smashed
- 1 preserved lemon, quartered
- 2 tablespoons fresh parsley, finely chopped
Spices & Seasonings
- 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)
Other
- 2 tablespoons olive oil
- 3/4 cup green olives, pitted
- 1/2 cup dry white wine or water
Instructions
- Sear the Lamb: Heat olive oil in a heavy-bottomed pot over medium-high heat. Add lamb neck slices and sear until they are well browned on all sides. Remove the lamb from the pot and set aside.
- Sauté Onions and Garlic: In the same pot, add the finely sliced onions and smashed garlic cloves. Cook over medium heat, stirring occasionally until the onions become soft and translucent. Add the quartered preserved lemon to the pot and stir to combine.
- Add Spices and Return Lamb: Sprinkle in the ground cumin, ground coriander, smoked paprika, ground cinnamon, bay leaves, and optional crushed red pepper flakes. Stir the spices into the onion mixture to release their aromas. Return the browned lamb neck slices to the pot along with the pitted green olives.
- Deglaze and Braise: Pour in the dry white wine or water to deglaze the pot, scraping the browned bits off the bottom to incorporate the flavors. Bring to a gentle simmer, then cover the pot with a lid and reduce the heat to low. Allow the lamb to braise slowly for 2 to 3 hours, or until the meat is tender and falling off the bone.
- Rest and Garnish: Once the lamb is tender, remove the pot from heat. Let the dish rest for a few minutes before serving. Garnish with freshly chopped parsley to add a fresh, vibrant finish.
Notes
- For best results, use a heavy-bottomed Dutch oven or cast-iron pot for even heat distribution during braising.
- The preserved lemon adds a unique tangy depth, but if unavailable, a substitute of lemon zest and a pinch of salt can be used.
- If dry white wine is not preferred, water can be substituted, but wine enhances the flavor complexity.
- Adjust the crushed red pepper flakes according to your heat preference or omit if sensitive to spice.
- This dish pairs wonderfully with couscous, rice, or crusty bread to soak up the flavorful sauce.
