Braised Lamb Neck with Lemon, Olives & Warm Spices

Braised Lamb Neck with Lemon, Olives & Warm Spices is a delightful dish that warms the heart and satisfies the palate. Perfect for family gatherings, cozy dinners, or special occasions, this recipe showcases the wonderful flavors of lamb infused with zesty lemon, briny olives, and aromatic spices. The slow-braising process brings out the tenderness of the meat while allowing the warm spices to meld beautifully. This dish is not only flavorful but also versatile enough to pair with various sides.

Why You’ll Love This Recipe

• Flavorful Experience: The combination of lemon, olives, and spices creates a rich and aromatic dish that tantalizes your taste buds.
• Easy to Prepare: With straightforward steps, even novice cooks can create a stunning meal without stress.
• Perfect for Any Occasion: Whether it’s a weeknight dinner or a holiday feast, this recipe fits beautifully into any menu.
• Comforting and Hearty: The slow-cooked lamb neck provides a comforting warmth that’s ideal for chilly evenings.
• Versatile Pairings: Serve it with rice, couscous, or crusty bread to soak up the delicious sauce.

Tools and Preparation

To create this delicious Braised Lamb Neck with Lemon, Olives & Warm Spices, you’ll need some essential kitchen tools to ensure success in your cooking journey.

Essential Tools and Equipment

• Dutch oven or large pot
• Cutting board
• Sharp knife
• Measuring spoons
• Wooden spoon

Importance of Each Tool

• Dutch oven or large pot: Provides even heat distribution for perfect braising and helps retain moisture.
• Cutting board: A stable surface for chopping ingredients safely and efficiently.
• Sharp knife: Ensures clean cuts for vegetables and meat, making preparation quicker and easier.

Ingredients

For the Lamb Neck

• 2.5 lbs (1.1 kg) lamb neck slices
• 2 tablespoons olive oil
• 1 onion, finely sliced
• 6 garlic cloves, smashed

For Flavoring

• 1 preserved lemon, quartered and seeds removed
• 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

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

Step 1: Sear the Lamb Neck

Start by heating the olive oil in a Dutch oven over medium-high heat.
– Add the lamb neck slices in batches if necessary to avoid overcrowding.
– Sear each side until browned, approximately 4-5 minutes per side.
– Remove from pot and set aside.

Step 2: Sauté Aromatics

In the same pot:
– Add sliced onion and sauté until soft and translucent (about 5 minutes).
– Stir in smashed garlic cloves; cook until fragrant (about 1 minute).

Step 3: Combine Ingredients

Return the seared lamb neck to the pot.
– Add preserved lemon quarters and green olives.
– Sprinkle in ground cumin, coriander, smoked paprika, cinnamon, bay leaves, and crushed red pepper flakes if using.

Step 4: Add Liquid

Pour in dry white grape juice or water to deglaze the pot:
– Use a wooden spoon to scrape up any brown bits from the bottom.
– Bring the mixture to a simmer.

Step 5: Braise the Lamb

Cover the pot with a lid:
– Reduce heat to low and let it braise gently for about 2 – 2.5 hours or until the lamb is tender.
– Check occasionally; add more liquid if necessary to prevent drying out.

Enjoy your Braised Lamb Neck with Lemon, Olives & Warm Spices!

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

Serving Braised Lamb Neck with Lemon, Olives & Warm Spices can elevate your dining experience. The rich flavors of the lamb combined with the zesty lemon and briny olives make for a delicious dish that impresses. Here are some delightful serving suggestions.

Pair with Fresh Bread

• Crusty Baguette – Serve warm, perfect for soaking up the flavorful sauce.
• Pita Bread – Soft and fluffy, ideal for wrapping around the tender lamb.

Accompany with Rice or Grains

• Couscous – Fluffy and light, it balances the richness of the dish beautifully.
• Quinoa – Packed with protein, this nutty grain complements the spices well.

Add a Fresh Salad

• Mediterranean Salad – A mix of cucumbers, tomatoes, and feta adds a refreshing crunch.
• Arugula Salad – The peppery notes contrast nicely with the lamb’s flavors.

Garnish Creatively

• Fresh Herbs – Sprinkle chopped parsley or cilantro on top for a burst of freshness.
• Lemon Zest – A few shavings add brightness and enhance the lemon flavor.

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

To make sure your Braised Lamb Neck turns out perfectly every time, consider these helpful tips.

• Choose Quality Meat – Opt for fresh lamb neck slices from a trusted butcher for better flavor.
• Sear Well – Browning the meat before braising enhances its flavor and adds depth to the dish.
• Adjust Liquid Levels – Ensure there’s enough liquid to cover at least half of the meat during cooking for optimal tenderness.
• Let It Rest – Allowing the braised lamb to rest before serving helps the juices redistribute for more flavorful bites.
• Flavor Balance – Taste as you cook; adjust spices and acidity to fit your preference.
• Use Leftovers Wisely – Any leftovers can be used in sandwiches or salads for a quick meal later.

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

Complementing your Braised Lamb Neck with tasty sides enhances the overall dining experience. Here are some excellent side dishes that pair beautifully with this main course.

1. Garlic Mashed Potatoes – Creamy and buttery, they soak up the savory sauce wonderfully.
2. Roasted Vegetables – A mix of seasonal veggies brings color and sweetness to your plate.
3. Lentil Salad – Nutty lentils tossed with herbs provide texture and balance to lamb’s richness.
4. Tabbouleh Salad – A fresh herb salad that adds brightness and crunch through bulgur wheat and vegetables.
5. Cucumber Yogurt Sauce – A cooling side that contrasts well with warm spices in the lamb dish.
6. Grilled Asparagus – Lightly charred asparagus offers a nice texture and earthy taste alongside the lamb.

Common Mistakes to Avoid

• Ignoring the marinade time. Skipping the marinating step can lead to less flavorful lamb. Allow the lamb neck to marinate for at least 1 hour or overnight for best results.
• Overcrowding the cooking pot. Putting too many pieces of lamb in the pot at once can prevent even cooking. Cook in batches if necessary to ensure each piece browns well.
• Not adjusting seasoning. Failing to taste and adjust seasoning throughout the cooking process can result in a bland dish. Always taste before serving and add salt or spices as needed.
• Choosing low-quality ingredients. Using subpar olives or olive oil can impact flavor significantly. Opt for high-quality, fresh ingredients for a more delicious meal.
• Rushing the cooking time. Braising requires patience for tender results. Do not rush; allow adequate time for the lamb to become soft and infused with flavors.

Storage & Reheating Instructions

Refrigerator Storage

• Store braised lamb neck in an airtight container.
• It can be kept in the refrigerator for up to 3 days.

Freezing Braised Lamb Neck with Lemon, Olives & Warm Spices

• Cool completely before freezing.
• Use freezer-safe containers or bags and store for up to 3 months.

Reheating Braised Lamb Neck with Lemon, Olives & Warm Spices

• Oven: Preheat to 350°F (175°C), cover with foil, and heat until warm (about 20-25 minutes).
• Microwave: Place in a microwave-safe dish, cover, and heat on medium power in short intervals, stirring occasionally.
• Stovetop: Heat on medium-low in a pan, adding a splash of water or broth to keep it moist.

Frequently Asked Questions

Braised lamb neck is a rich dish that often raises questions about preparation and storage. Here are some common queries:

How long should I cook Braised Lamb Neck with Lemon, Olives & Warm Spices?

Cook the lamb neck for about 2-3 hours on low heat until it’s tender and easily pulls apart.

What sides pair well with Braised Lamb Neck with Lemon, Olives & Warm Spices?

Serve it with creamy mashed potatoes, couscous, or a fresh green salad to balance the rich flavors.

Can I use other meats instead of lamb neck?

Yes! This recipe works well with beef or chicken necks too, providing similar depth of flavor.

How do I know when my Braised Lamb Neck is done?

The meat should be fork-tender and easily pull away from the bone when fully cooked.

Final Thoughts

Braised Lamb Neck with Lemon, Olives & Warm Spices is a delightful dish that showcases warmth and richness. Its versatility allows you to customize it by adding vegetables or different spices according to your preference. Don’t hesitate to give this recipe a try; it’s sure to impress your family and friends!

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Braised Lamb Neck with Lemon, Olives & Warm Spices

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• Author: Amelia
• Total Time: 2 hours 15 minutes
• Yield: Serves approximately six people 1x

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Description

Braised Lamb Neck with Lemon, Olives & Warm Spices is a comforting and aromatic dish that transforms tender lamb into a culinary masterpiece. The slow-braising technique infuses the meat with zesty lemon and savory olives, creating a rich flavor profile that’s perfect for family gatherings or special occasions. This dish not only warms the heart but also pairs beautifully with various sides, making it a versatile addition to any meal. With easy preparation steps, even novice cooks can impress their guests with this stunning recipe.

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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 water

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Instructions

1. Heat olive oil in a Dutch oven over medium-high heat and sear the lamb neck slices until browned on both sides. Remove and set aside.
2. In the same pot, sauté onion until soft and translucent. Add garlic and cook until fragrant.
3. Return the lamb to the pot; add preserved lemon, olives, spices, and deglaze with water.
4. Cover and braise on low heat for about 2 to 2.5 hours until tender.

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

Nutrition

• Serving Size: Approximately 6 oz (170g)
• Calories: 325
• Sugar: 1g
• Sodium: 450mg
• Fat: 20g
• Saturated Fat: 7g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 28g
• Cholesterol: 85mg