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Braised Leg of Lamb

The olives and preserved lemon rind in this recipe combine with the spice and lamb for a truly melt-in-your-mouth boneless leg of lamb. This recipe is sure to become a repeat in your weekend dinner rotation.

Braised Leg of Lamb

Braised Leg of Lamb with Preserved Lemons and Green Olives

Cook Time:
1 to 1 1/2 hours
Serving Size:
Prep Time:
30 minutes
Boneless Leg


2 Pound Boneless Leg of Lamb tied with butcher twine

Salt and pepper to taste

4 garlic cloves minced

1 tablespoons ground cumin

1 tablespoons ground coriander

1 tablespooon olive oil

1/2 cup pitted green olives

1/4 cup chopped preserved lemon rind

1/2 cup low-sodium chicken broth


Liberally season lamb with salt and pepper. In a bowl, stir together garlic, cumin, coriander and oil; smear over lamb. Let rest at room temperature.

Place lamb in a baking dish. Roast at 425 degrees F for 30 minutes. Reduce oven temperature to 325 degrees F. Add olives, lemon rind and broth. Cook until internal temperature is 130 degrees F for medium-rare, about 1 hour. Let rest for about 10 to 15 minutes.

Place lamb on a cutting board and slice. Pour pan sauce into a measuring cup; spoon off fat. Serve with couscous tossed with mint and scallions.

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