Braised Lamb Neck with Lemon, Olives & Warm Spices

Braised Lamb Neck with Lemon, Olives & Warm Spices is a dish that warms the soul and delights the senses. This slow-braised recipe infuses tender lamb neck slices with vibrant lemon, briny olives, and an array of warm spices. Ideal for family gatherings or cozy dinners, this meal stands out for its rich flavors and ease of preparation. You’ll love how simple ingredients transform into a mouthwatering feast.

Why You’ll Love This Recipe

• Rich Flavor Profile: The combination of lemon, olives, and spices creates a unique taste experience that excites the palate.
• Tender Texture: Slow-braising the lamb results in extremely tender meat that falls off the bone.
• Versatile Dish: Perfect for any occasion, whether it’s a weeknight dinner or a festive gathering.
• Easy Preparation: With straightforward steps, this recipe allows you to spend more time enjoying your meal and less time in the kitchen.
• Healthy Ingredients: Packed with wholesome ingredients, this dish is both nutritious and satisfying.

Tools and Preparation

Before diving into this delicious recipe, gather your essential tools to make the process smooth and enjoyable.

Essential Tools and Equipment

• Heavy-bottomed pot or Dutch oven
• Sharp knife
• Cutting board
• Wooden spoon
• Measuring cups and spoons

Importance of Each Tool

• Heavy-bottomed pot or Dutch oven: Provides even heat distribution for perfect braising.
• Sharp knife: Ensures safe and easy cutting of ingredients.
• Wooden spoon: Ideal for stirring without scratching your pot’s surface.

Ingredients

For the Lamb

• 2.5 lbs (1.1 kg) lamb neck slices

Aromatics

• 2 tablespoons olive oil
• 1 onion, finely sliced
• 6 garlic cloves, smashed

Flavor Enhancers

• 1 preserved lemon, quartered and seeds removed
• 3/4 cup green olives, pitted

Spices

• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cinnamon
• 2 bay leaves
• 1/2 teaspoon crushed red pepper flakes (optional)

Liquid Base

• 1/2 cup dry white grape juice or water

How to Make Braised Lamb Neck with Lemon, Olives & Warm Spices

Step 1: Sear the Lamb

Begin by heating the olive oil in your heavy-bottomed pot over medium-high heat. Once hot:
1. Season the lamb neck slices with salt and pepper.
2. Add them to the pot in batches to avoid overcrowding.
3. Sear each side until browned (about 4-5 minutes per side).
4. Remove lamb from the pot and set aside.

Step 2: Sauté Aromatics

In the same pot:
1. Add sliced onions and cook until translucent (about 5 minutes).
2. Stir in smashed garlic cloves and sauté for another minute until fragrant.

Step 3: Add Flavorings

Mix in preserved lemon quarters and green olives:
1. Sprinkle in ground cumin, coriander, smoked paprika, cinnamon, bay leaves, and optional red pepper flakes.
2. Stir well to combine all flavors.

Step 4: Return Lamb & Add Liquid

Place seared lamb back into the pot:
1. Pour dry white grape juice or water over lamb to deglaze the bottom of the pot.
2. Bring to a simmer before covering tightly.

Step 5: Slow-Braise

Reduce heat to low:
1. Allow it to braise for about 2-3 hours or until lamb is tender.
2. Check occasionally to ensure there’s enough liquid; add more if needed.

Once finished, serve your Braised Lamb Neck with Lemon, Olives & Warm Spices alongside your favorite sides! Enjoy this delightful dish that’s sure to impress everyone at your table!

How to Serve Braised Lamb Neck with Lemon, Olives & Warm Spices

Serving braised lamb neck is a delightful experience that can be enhanced with a variety of accompaniments. The rich flavors of the lamb, combined with the brightness of lemon and olives, make it versatile for different dining occasions.

With Fresh Bread

• Crusty Baguette – Serve warm, sliced baguette to soak up the flavorful sauce.
• Flatbread – Use soft flatbreads to wrap around the tender meat for an easy hand-held option.

Over Creamy Polenta

• Creamy Polenta – The smooth texture of polenta complements the richness of the lamb beautifully.

With Seasonal Vegetables

• Roasted Root Vegetables – Carrots, parsnips, and potatoes drizzled with olive oil provide a sweet contrast.
• Sautéed Greens – Lightly sautéed spinach or kale adds a fresh touch and balances the dish.

On a Bed of Rice

• Couscous or Quinoa – These grains absorb the sauce well and add a nutty flavor to each bite.

How to Perfect Braised Lamb Neck with Lemon, Olives & Warm Spices

Achieving perfect braised lamb neck requires attention to detail. Here are some tips to ensure your dish turns out delicious every time.

• Choose Quality Meat – Select fresh lamb neck slices from a trusted butcher for the best flavor and tenderness.
• Sear Properly – Make sure to brown the lamb well before braising; this adds depth of flavor.
• Use Fresh Spices – Opt for freshly ground spices instead of pre-ground ones for more vibrant taste.
• Monitor Cooking Time – Braise low and slow; keep an eye on your cooking time to ensure the meat is tender but not falling apart.
• Adjust Seasoning Before Serving – Taste your dish before serving; a pinch more salt or a squeeze of lemon can elevate the flavors.

Best Side Dishes for Braised Lamb Neck with Lemon, Olives & Warm Spices

To create a balanced meal around your braised lamb neck, consider these side dishes that pair perfectly with its rich flavors.

1. Garlic Mashed Potatoes – Creamy potatoes infused with garlic make a comforting side.
2. Herbed Couscous – Fluffy couscous tossed with fresh herbs adds lightness and flavor.
3. Grilled Asparagus – Lightly charred asparagus brings a hint of smokiness and crunch.
4. Mediterranean Chickpea Salad – A refreshing salad with chickpeas, cucumber, and tomatoes brightens up the plate.
5. Roasted Brussels Sprouts – Crispy roasted sprouts drizzled with balsamic glaze offer sweetness and crunch.
6. Lemon Rice Pilaf – Fragrant rice cooked with lemon zest enhances the citrus notes in the dish.

Common Mistakes to Avoid

• One common mistake is not browning the meat. Failing to brown the lamb neck slices properly can lead to a lack of depth in flavor. Always take the time to sear the meat before braising.
• Another issue is overcooking the lamb. Cooking for too long can make the meat tough. Keep an eye on cooking times and check tenderness periodically.
• Skipping the aromatics is a frequent error. Aromatics like onion and garlic add essential flavor layers. Never skip these key ingredients for a rich taste.
• Ignoring seasoning can result in blandness. Make sure to season well with spices and adjust to your taste before serving.
• A mistake many make is not letting it rest after cooking. Allowing the dish to rest helps flavors meld together, enhancing taste. Don’t rush this step!

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• Braised lamb neck will last up to 3 days in the fridge.

Freezing Braised Lamb Neck with Lemon, Olives & Warm Spices

• Freeze in a suitable freezer container or heavy-duty freezer bags.
• It can be frozen for up to 3 months.

Reheating Braised Lamb Neck with Lemon, Olives & Warm Spices

• Oven: Preheat to 350°F (175°C) and cover with foil; heat for 20-30 minutes.
• Microwave: Heat in short bursts at medium power, stirring occasionally until warm.
• Stovetop: Place in a pan over low heat, adding a splash of broth or water if needed.

Frequently Asked Questions

What makes Braised Lamb Neck with Lemon, Olives & Warm Spices special?
Braised Lamb Neck with Lemon, Olives & Warm Spices combines tender meat with bright flavors from lemon and olives, creating a unique and comforting dish.

Can I use other meats instead of lamb?
Yes! You can substitute beef or chicken if you prefer a different flavor profile while maintaining similar cooking methods.

How do I serve Braised Lamb Neck with Lemon, Olives & Warm Spices?
Serve it over rice or couscous for a complete meal. Add a side of roasted vegetables for extra nutrition.

Is this dish suitable for meal prep?
Absolutely! Braised Lamb Neck is perfect for meal prep as it stores well and tastes even better after resting.

Final Thoughts

Braised Lamb Neck with Lemon, Olives & Warm Spices is not only delicious but also versatile. The warm spices and bright lemon make it an appealing choice for family dinners or gatherings. Feel free to customize it by adding your favorite vegetables or adjusting the spice levels to suit your taste!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Braised Lamb Neck with Lemon, Olives & Warm Spices

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• Author: Alexia
• Total Time: 2 hours 15 minutes
• Yield: Serves 6

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Description

Indulge in the comforting flavors of Braised Lamb Neck with Lemon, Olives & Warm Spices. This slow-cooked dish transforms tender lamb neck into a hearty feast, enhanced by the bright acidity of lemon and the briny notes of olives. As it simmers, an array of warm spices infuses each bite with rich flavor, making it perfect for family gatherings or cozy dinners at home. With straightforward preparation steps, you can enjoy more time at the table and less time in the kitchen. Serve this aromatic dish over creamy polenta or with crusty bread to soak up the delicious sauce. It’s a simple yet impressive recipe that is sure to delight everyone at your table.

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Ingredients

Scale 1x2x3x

• 2.5 lbs lamb neck slices
• 2 tablespoons olive oil
• 1 onion, finely sliced
• 6 garlic cloves, smashed
• 1 preserved lemon, quartered
• 3/4 cup green olives, pitted
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cinnamon
• 2 bay leaves
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1/2 cup dry white grape juice or water

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Instructions

1. In a heavy-bottomed pot, heat olive oil over medium-high heat. Season lamb slices with salt and pepper; sear until browned on all sides (4-5 minutes per side). Remove from pot.
2. In the same pot, sauté sliced onions until translucent (about 5 minutes). Add garlic and cook for another minute.
3. Stir in preserved lemon quarters and green olives along with spices: cumin, coriander, smoked paprika, cinnamon, bay leaves.
4. Return lamb to the pot and pour in dry white grape juice or water to deglaze. Bring to a simmer and cover tightly.
5. Reduce heat to low and braise for 2-3 hours until lamb is tender.

• Prep Time: 15 minutes
• Cook Time: 2 hours
• Category: Main
• Method: Braising
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 385
• Sugar: 2g
• Sodium: 590mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 1g
• Protein: 38g
• Cholesterol: 110mg