Tender Lamb Neck Braised with Citrus, Olives & Spices

Description

This slow-braised lamb neck recipe captures the warmth of Mediterranean and North African flavors. Lamb neck, a cut rich in connective tissue, transforms into tender, melt-in-your-mouth meat when gently braised. Infused with citrus zest, fresh herbs, briny olives, and aromatic spices, the dish offers a balance of savory, tangy, and subtly sweet notes. Perfect for a cozy dinner or festive gathering, this hearty yet elegant braise pairs beautifully with couscous, mashed potatoes, or crusty bread.

Ingredients For Tender Lamb Neck Braised with Citrus, Olives & Spices

• 2 ½ lbs (1.2 kg) lamb neck slices (bone-in)

• 2 tbsp olive oil

• 1 large onion, finely sliced

• 4 garlic cloves, minced

• 2 medium carrots, chopped

• 2 celery stalks, chopped

• 1 cup green or kalamata olives (pitted)

• Zest and juice of 1 orange

• Zest and juice of 1 lemon

• 2 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp smoked paprika

• ½ tsp cinnamon

• 1 bay leaf

• 1 sprig fresh rosemary (or 1 tsp dried)

• 3 cups chicken or beef stock (or enough to cover meat)

• Salt & black pepper, to taste

• Fresh parsley or cilantro, chopped (for garnish)

Instructions

1. Prepare Lamb: Pat the lamb neck slices dry and season generously with salt and pepper.

2. Sear: Heat olive oil in a heavy-bottomed pot or Dutch oven. Brown the lamb pieces on all sides, then remove and set aside.

3. Build Base: In the same pot, add onion, carrots, celery, and garlic. Sauté until softened and lightly caramelized.

4. Add Spices: Stir in cumin, coriander, paprika, and cinnamon. Cook for 1–2 minutes until fragrant.

5. Deglaze: Add orange juice, lemon juice, and a splash of stock to deglaze, scraping up browned bits.

6. Braise: Return lamb to the pot. Add zest, olives, rosemary, bay leaf, and remaining stock until meat is just covered. Bring to a simmer.

7. Cook: Cover and braise on low heat (stovetop or oven at 325°F / 160°C) for 2.5–3 hours, until lamb is fork-tender and sauce thickened.

8. Finish: Adjust seasoning with salt, pepper, or extra citrus if needed. Remove bay leaf and rosemary.

9. Serve: Garnish with parsley/cilantro and serve hot with couscous, rice, or rustic bread.

Notes

• Lamb neck is an affordable cut that becomes tender with slow cooking. If unavailable, substitute with lamb shanks or shoulder.

• You can add dried apricots or prunes for a subtle sweetness.

• Cooking time may vary depending on the thickness of lamb neck slices.

• For extra depth, use half stock and half dry white wine as the braising liquid.

Tips

• Sear lamb well for richer flavor before braising.

• Let the dish rest for 10–15 minutes before serving for flavors to meld.

• This dish tastes even better the next day as the flavors develop overnight.

• Skim off excess fat from the top of the braise before serving for a lighter finish.

Servings

Serves 4–6 people (depending on portion size).

Nutritional Info (per serving, approx. based on 6 servings)

• Calories: 410 kcal

• Protein: 30 g

• Fat: 26 g

• Saturated Fat: 8 g

• Carbohydrates: 10 g

• Fiber: 2 g

• Sugars: 4 g

• Sodium: 780 mg

Benefits

• Rich in protein for muscle repair and strength.

• Citrus adds vitamin C and antioxidants, boosting immunity.

• Olives provide healthy fats that support heart health.

• Slow braising enhances collagen from lamb neck, which supports joint and skin health.

Q & A

Q: Can I make this in a slow cooker?
A: Yes, sear the lamb first, then transfer all ingredients to a slow cooker and cook on low for 7–8 hours.

Q: What sides pair best with this dish?
A: Couscous, saffron rice, creamy mashed potatoes, or crusty sourdough bread soak up the flavorful sauce beautifully.

Q: Can I prepare it ahead of time?
A: Absolutely. The dish tastes even better the next day and reheats well.

Q: How do I reduce the richness of the lamb?
A: Add extra lemon juice or fresh herbs at the end to brighten the flavors.

Q: Can I freeze leftovers?
A: Yes, store in an airtight container and freeze for up to 3 months.