Skip to main content
Epicurious

Lamb with Preserved Lemons

3.4

(4)

Image may contain Food Dish Meal Furniture Table Dining Table Human Person Bowl and Culinary
Lamb with Preserved LemonsElinor Carucci

Serve this hearty entrée with boiled potatoes and steamed carrots.

Recipe information

  • Yield

    Makes 8 to 10 servings

Ingredients

5 pounds boneless well-trimmed lamb shoulder, cut into 2 1/2- to 3-inch cubes
Coarse kosher salt
2 medium onions, halved, sliced
2 preserved lemons,* quartered
1 large head of garlic, cloves separated and peeled (about 21)
3 tablespoons chopped fresh cilantro plus additional for garnish
1 tablespoon cumin seeds, coarsely ground in spice mill
2/3 cup water
1/2 cup (1 stick) chilled butter, diced

Preparation

  1. Step 1

    Preheat oven to 300°F. Sprinkle lamb all over with coarse salt and pepper. Arrange in single layer in 13x9x2-inch glass baking dish. Combine onions, lemons, garlic, 3 tablespoons cilantro, and cumin seeds in processor. Blend to smooth puree. Add 2/3 cup water and blend again. Pour puree evenly over lamb. Stir briefly to coat lamb with puree. Scatter butter evenly over.

    Step 2

    Bake lamb, uncovered, until very tender, 4 to 4 1/2 hours. Using slotted spoon, transfer lamb to bowl. Tilt baking dish and spoon off fat from surface of sauce. Return lamb to sauce; stir to blend. Season stew to taste with salt and pepper. do ahead Can be made 2 days ahead. Chill stew, uncovered, until cold, then cover and keep refrigerated. Rewarm, covered, in 350°F oven 30 minutes.

    Step 3

    Sprinkle lamb with additional chopped cilantro and serve.

  2. Step 4

    • Lemons soaked in salt and lemon juice for several weeks; available at specialty foods stores and Middle Eastern markets, and from igourmet.com.
TagsMiddle EasternLamb ShoulderLambMeatOnionRoot VegetableVegetableGarlicMainDinnerGluten FreeNut FreeMake AheadEasyOven BakeBlenderBon Appétit

See Related Recipes and Cooking Tips

Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Buttermilk Corn Pasta
This pasta starring summer corn achieves its savory, creamy sauce thanks to one special ingredient: buttermilk powder.
Pad Kra Pao
This fast stir-fry dish pairs minced pork and fragrant basil with hot Thai chiles and a crispy fried egg.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Steak Salad With Feta Dressing
Juicy steak, crisp lettuce, and a blender dressing come together for a breezy summer dinner.
Frozen Espresso Martini With Spiked Whipped Cream
This frozen cocktail uses instant espresso for a strong flavor and unbeatable convenience.