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
Scale
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.
