This dish brings together the rich, melt-in-your-mouth texture of braised lamb neck with the bracing brightness of preserved lemon, the earthy warmth of cumin and coriander, and the briny bite of green olives. It’s a North African and Mediterranean-inspired recipe that’s perfect for a cozy dinner with bold, exotic flair.
🛒 Ingredients Breakdown
Let’s take a closer look at each ingredient and its role in the dish:
🥩 Lamb Neck (2 tranches – approx. ½ lb total)
Why it’s special: Lamb neck is a lesser-used cut, but it’s full of flavor and collagen, which transforms into tender, gelatin-rich meat when slowly braised. It’s an affordable cut with luxurious results.
🫒 Olive Oil (2 tbsp)
Used for searing the meat and sautéing aromatics. Its fruity base complements the other Mediterranean flavors.
🧅 Onion (1 large, finely chopped)
Adds sweetness and body to the broth as it caramelizes and breaks down during cooking.
🧄 Garlic (4 cloves, minced)
Provides pungency and depth.
🌿 Spices
Cumin (1 tsp) – Earthy and slightly nutty.
Coriander (1 tsp) – Bright, lemony undertones.
Smoked Paprika (½ tsp) – Adds subtle smokiness.
Cinnamon Stick (1) – Adds warmth and aromatic complexity.
Red Pepper Flakes (½ tsp, optional) – For a gentle kick.
🍋 Preserved Lemon (1, quartered and thinly sliced)
Signature Moroccan touch. Briny, tangy, and floral – preserved lemon adds unique acidity that cuts through the richness of the lamb.
🫒 Green Olives (1 cup, whole or pitted)
Their salty, firm texture balances the richness and brings contrast.
🍗 Stock (1 cup chicken or lamb broth)
Forms the base of the braising liquid. Chicken is milder; lamb intensifies the meatiness.
🍷 Dry White Wine (½ cup)
Adds acidity and depth. Can substitute with water or a squeeze of lemon juice.
👩🍳 Method of Preparation
🔪 Step 1: Sear the Lamb
- Heat olive oil in a heavy-bottomed Dutch oven or deep skillet over medium-high heat.
- Season the lamb neck slices with salt and pepper.
- Sear each side for 3–4 minutes until golden brown. Remove and set aside.
🧅 Step 2: Build the Flavor Base
- In the same pot, reduce heat to medium. Add onions, and sauté for 5–7 minutes until soft and lightly golden.
- Add garlic and cook for another 1 minute.
- Stir in cumin, coriander, paprika, cinnamon stick, and red pepper flakes if using. Cook 1 minute to bloom the spices.
🫒 Step 3: Deglaze and Braise
- Pour in the white wine, scraping the bottom to deglaze any browned bits.
- Add the stock, preserved lemon slices, and green olives.
- Return the lamb neck to the pot, ensuring it is partially submerged in the liquid.
🔥 Step 4: Slow Cook
- Cover and simmer on low heat for 2.5 to 3 hours, or until the lamb is fall-apart tender.
Alternatively, cook in a 350°F (175°C) oven in a covered pot for the same duration.
🍽️ Step 5: Finish and Serve
- Remove the cinnamon stick.
- Adjust seasoning with salt and pepper, or a touch more lemon juice for brightness.
- Serve hot with couscous, rice, or warm flatbread.
🍽️ Serving Suggestions
Couscous with herbs and toasted almonds
Warm flatbread or pita to mop up the broth
Steamed basmati rice with saffron
Grilled vegetables (zucchini, eggplant, bell pepper)
A glass of dry white wine or a spiced mint tea
❓ FAQ
Can I use a different cut of lamb?
Yes. Lamb shanks, shoulder, or lamb stew meat can substitute well. Just adjust the cooking time based on the cut and size.
I can’t find preserved lemon. What can I use?
You can use:
Thin slices of fresh lemon zest
A combination of lemon juice + zest + pinch of salt
Or, make your own preserved lemons (but it takes a few weeks!)
Can I make this in advance?
Absolutely. This dish tastes even better the next day as the flavors deepen. Store in the fridge for up to 3 days or freeze for up to 3 months.
Can I make this dish spicy?
Yes – increase the red pepper flakes, or add a sliced fresh chili to the braising liquid.
Is this dish gluten-free?
Yes, as written. Just serve it with rice or gluten-free grains instead of couscous or bread.
🔥 Chef’s Tips
Sear the lamb well: It adds flavor through caramelization.
Use a wide pot: It ensures even braising and prevents overcrowding.
Don’t rush the braising: Low and slow brings out the richness.
Balance your seasoning: Taste and adjust with acid (lemon), salt (olives), or sweetness (a pinch of honey if needed).
📝 Final Thoughts
This braised lamb neck dish is a comforting yet exotic twist on traditional braises. The interplay between bold spices, tender meat, and briny-sour citrus makes every bite a flavor bomb. It’s a recipe that will transport you to Morocco, the Mediterranean coast, or a bustling spice market, all from the comfort of your kitchen.