Braised Lamb Neck with Lemon, Olives & Warm Spices
Braised Lamb Neck with Lemon, Olives & Warm Spices is an exquisite dish that brings a blend of vibrant flavors to your table. The succulent lamb neck, slow-cooked to perfection, is enhanced by the zesty brightness of lemon and the savory depth of olives. This recipe is ideal for family gatherings or cozy dinners, allowing you to create a gourmet experience with minimal effort. Each bite is infused with warm spices, making it a comforting choice that satisfies both the palate and the heart.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: Serves approximately 6 people 1x
- 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
- 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 water
Instructions
- Prepare ingredients by slicing onion and smashing garlic. Quarter preserved lemon and pit olives.
- In a Dutch oven over medium heat, add olive oil. Sear lamb neck slices until browned on each side (about 3-4 minutes). Remove from pot.
- Sauté onions and garlic in the same pot until soft (around 5 minutes).
- Return lamb to pot; add preserved lemon, olives, spices, bay leaves, and water until meat is half submerged.
- Cover tightly; reduce heat to low and braise for about 3 hours or until tender.
- Remove bay leaves before serving.
Nutrition
- Serving Size: Approximately 5 oz (140g)
- Calories: 290
- Sugar: 2g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 85mg