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Braised Lamb Neck with Lemon, Olives & Warm Spices

Braised Lamb Neck with Lemon, Olives & Warm Spices
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Braised Lamb Neck with Lemon, Olives & Warm Spices is a comforting and flavorful dish that enhances any dining experience. This recipe features succulent lamb neck, slow-cooked to perfection with zesty lemon, briny olives, and a blend of aromatic spices. The tender meat absorbs the warmth of spices like cumin and cinnamon, creating a rich sauce that brings the whole dish together. Perfect for cozy family dinners or special gatherings, this one-pot wonder not only delivers on taste but also makes for minimal cleanup. Serve it over fluffy rice or alongside crusty bread to soak up every delicious drop.

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 dry white grape juice or water

Instructions

  1. Gather all ingredients and slice the onion and smash the garlic.
  2. Heat olive oil in a Dutch oven over medium heat. Season lamb neck slices with salt and pepper and sear until browned on all sides (about 4-5 minutes each side). Remove and set aside.
  3. In the same pot, sauté sliced onion until translucent (about 5 minutes), then add smashed garlic and cook for another minute.
  4. Return lamb to the pot and add preserved lemon quarters, green olives, spices (cumin, coriander, paprika, cinnamon), bay leaves, and optional red pepper flakes.
  5. Pour in dry white grape juice or water and bring to a simmer while scraping any browned bits from the bottom.
  6. Cover pot with a lid; reduce heat to low and braise for about 2-3 hours until lamb is fork-tender.

Nutrition

Find it online: https://recipesbykayla.com/braised-lamb-neck-with-lemon-olives-warm-spices-2/

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