Slow-Cooked Lamb with Preserved Lemon

This slow-cooked lamb dish is a rich, melt-in-your-mouth centerpiece elevated by tangy preserved lemon and a creamy sumac yogurt sauce. It’s comforting, flavorful, and unforgettable.

Why This Recipe Stands Out

Flavor Fusion

The magic of this dish lies in its complex flavor profile. The lamb is slow-cooked until buttery soft, infused with aromatic garlic, rosemary, and cinnamon. The addition of preserved lemon introduces a citrusy tang, while the sumac yogurt adds a cooling creaminess with a hint of zest. It’s the perfect balance of savory, sweet, sour, and herbal.

Perfect for Gatherings

If you’re entertaining or planning a family dinner, this is the kind of dish that draws people together. It’s a showstopper on any table, yet deceptively easy to make. Plus, the aroma of lamb roasting with honey and herbs will have your guests hovering in anticipation.

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Ingredients 

Main Ingredients

For the Sumac Yogurt Sauce

Kitchen Equipment Needed

• Large roasting pan
• Sharp kitchen knife
• Cutting board
• Mixing bowls
• Measuring spoons
• Aluminum foil
• Baking paper
• Serving platter

Step-by-Step Cooking Instructions

This lamb recipe is easy to follow and delivers gourmet results.

Preparing the Lamb

1. Preheat the oven to 180°C (350°F).
2. Score the fatty side of the lamb in a crisscross pattern.
3. Rub with olive oil, smoked paprika, salt, and pepper.

Marinating and Seasoning

1. Slice 4 garlic cloves and preserved lemon peel.
2. Insert slivers of garlic, rosemary, and preserved lemon into the cuts.
3. Combine lemon juice, honey, and oregano to make a glaze.
4. Layer onion slices on the bottom of a roasting pan and place lamb on top.
5. Pour glaze and chicken stock around the lamb, add cinnamon sticks and remaining garlic.

Slow Cooking Process

1. Cover with baking paper and a double layer of foil.
2. Roast for 3 hours, then uncover and cook for 30 minutes more.
3. Rest lamb for 30 minutes under foil to absorb juices.

Preparing the Yogurt Sauce

1. In a bowl, combine yogurt, olive oil, sumac, lemon juice, oregano, salt, and pepper.
2. Mix until smooth and creamy.

Tips for Success

Ingredient Substitutions

• No preserved lemon? Use fresh lemon zest for brightness.
• No sumac? A pinch of lemon zest and paprika offers a mild alternative.
• Swap red onions for shallots for a milder sweetness.

Cooking Tips

For maximum tenderness, always allow the lamb to rest after cooking.

Serving Suggestions

Side Dishes

• Roasted root vegetables like carrots and parsnips.
• Herbed couscous or saffron rice.
• Warm pita or flatbread to mop up the juices.

Beverage Pairings

• A bold red wine such as Syrah or Cabernet Sauvignon.
• For non-alcoholic options, try pomegranate juice or a minty lemonade.

Storing and Reheating Leftovers

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Freeze for up to 3 months.
• Reheat gently in a covered pan with a splash of stock or water to maintain moisture.

Nutritional Information (Per Serving)

• Calories: ~420 kcal
• Protein: 38g
• Fat: 28g
• Carbohydrates: 7g
• Fiber: 1.5g
• Sodium: Moderate, depending on preserved lemon and added salt

Conclusion

This recipe combines tradition with a fresh twist—perfect for any dinner table and sure to impress.

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FAQs

1. Can I use a different cut of lamb?
Yes, lamb shoulder is a great alternative. It’s flavorful and tender when slow-cooked.

2. What if I don’t have preserved lemons?
Use lemon zest and a pinch of salt as a substitute, but the flavor will be less intense.

3. Is this recipe freezer-friendly?
Absolutely! Just portion the meat and sauce separately and freeze for up to 3 months.

4. Can I make this dish ahead of time?
Yes! You can cook it the day before, store it in the fridge, and gently reheat before serving.

5. What other herbs can I use?
Try thyme or marjoram if rosemary or oregano aren’t available. They blend well with lamb.