Best 5 Braised Lamb With Preserved Lemon Recipes

Feast your taste buds on a culinary journey to the heart of Morocco with our tantalizing Braised Lamb with Preserved Lemon recipe. This traditional dish, also known as Tfaya, is a symphony of flavors that will take you on a sensory adventure. Tender lamb shanks, slow-cooked in a fragrant broth infused with preserved lemons, saffron, and aromatic spices, create a rich and delectable experience. Served atop a bed of fluffy couscous, this dish is a perfect blend of sweet, savory, and tangy notes that will satisfy even the most discerning palate.

Accompanying this main course is a collection of tempting side dishes that elevate the meal to a feast. Indulge in the vibrant flavors of Moroccan Carrot Salad, a refreshing combination of sweet carrots, tangy preserved lemons, and a hint of cumin. For a delightful appetizer, try your hand at theCrispy Fried Goat Cheese with Honey, where goat cheese is coated in a crispy breadcrumb crust and drizzled with sweet honey. And to satisfy your sweet cravings, the Orange Blossom-Scented Semolina Cake offers a delicate balance of citrus and almond flavors that will leave you wanting more.

Each recipe is meticulously crafted with step-by-step instructions, ensuring that home cooks of all skill levels can recreate these authentic Moroccan dishes in their own kitchens. Detailed ingredient lists and helpful tips guarantee a successful and enjoyable cooking experience. Discover the vibrant culinary traditions of Morocco with this collection of recipes that will transport you to the bustling souks and aromatic streets of this enchanting North African country.

Let's cook with our recipes!

BRAISED LAMB WITH PRESERVED LEMON

Braised Lamb With Preserved Lemon image

Adapted from Donna Hay's _The New Cook_, as reprinted by Tracy Schneider at the Al Dente Blog.http://bit.ly/9zExQy

Provided by DrGaellon

Categories Lamb/Sheep

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil
2 garlic cloves, crushed
1 teaspoon cumin seed
6 green onions, halved (scallions)
1 lb diced lamb or 1 1/2 lbs lamb shanks
2 tablespoons chopped preserved lemons, flesh removed and rind rinsed clean before chopping
1/3 cup chopped mint
4 bay leaves
1 cinnamon stick
3 cups beef stock
4 baby eggplants, sliced
yogurt, to serve

Steps:

Heat oil in a medium pan over medium heat. Add the garlic, cumin and onion, and cook 4 minutes, until limp.
Add lamb and cook 5 minutes, until browned on all sides.
Add preserved lemon, mint, bay leaves, cinnamon and beef stock; cover and simmer 40 minutes.
Add eggplant and simmer another 10 minutes. Serve over couscous, with a dollop of yogurt on top of each serving.

MOROCCAN LAMB STEW WITH PRESERVED LEMONS

Moroccan Lamb Stew with Preserved Lemons image

This is one of the easiest stews imaginable, because there is no browning of the meat, yet the flavor is very intense. Serve with apricot couscous and a fennel, mint, and radish salad. Preserved lemons must be made several weeks in advance, but they are simple to prepare and add exquisite flavor.

Provided by Food Network

Time 2h46m

Yield 6 servings

Number Of Ingredients 17

Ingredients

3 pounds boneless lamb stew meat, from the shoulder
1 teaspoon ground cumin
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
Pinch saffron threads
1 orange, zested and juiced
1/2 bunch cilantro, stems removed
3 cloves garlic
1 teaspoon kosher salt
2 yellow onions, finely chopped
1 (14-ounce) can diced tomatoes, with juice
1 cup water
1 cup pitted green Moroccan (or other) olives, chopped
Minced peel of 1 preserved lemon, recipe follows, optional
10 to 12 organically grown lemons, preferably Meyer lemons
Kosher salt
2 fresh or dried bay leaves, preferably Mediterranean

Steps:

Trim excess fat and gristle from meat and cut lamb into 1-inch cubes. Place meat in a large bowl. In a small bowl, mix the cumin, ginger, cinnamon, and saffron; sprinkle over the meat and set aside.
On a cutting board, mince together the orange zest, cilantro leaves, garlic, and salt until you have a paste. Add to the meat along with the orange juice and stir well to coat. Cover the bowl and let stand at room temperature for 2 hours, or up to overnight in the refrigerator.
Transfer the mixture to a heavy pot, add the onions, tomatoes, and 1 cup water. Bring to a boil, cover, reduce heat, and simmer (or bake in a preheated 350 degree oven) until the meat is very tender, about 1 1/2 hours. Add olives and, if using, preserved lemon to the pot. Cook about 10 minutes more, then serve.
Wash a 1-pint glass-canning jar and its lid with hot soapy water; rinse and dry thoroughly.
Cut 6 of the lemons, 1 at a time, into quarters through 1 end without cutting all the way through the other end. You want the lemon to open out like a flower, but not to separate. Place the lemon on a large piece of parchment or waxed paper, spread quarters open and sprinkle flesh with a heaping tablespoon of kosher salt; put the lemon into the jar. Continue with remaining lemons, sprinkling salt on each. Pack the lemons in the jar tightly, filling it to the top (you may need more or less than 6 lemons, depending on their size). When you reach the top, lift the parchment and pour the excess salt from it into the jar of lemons.
Slide the bay leaves down opposite sides of the jar. Juice the remaining lemons 1 by 1, adding juice to the jar, until it reaches the top. Seal jar, shake well, and let stand at room temperature, shaking well every 12 hours, for 1 week. After 1 week, transfer jar to the refrigerator, continuing to shake every day. Lemons are preserved after 3 weeks and keep up to several months in the refrigerator.
To use lemons, pull out as needed and scrape away pulp. Dice peel and use as a condiment.

BRAISED LAMB SHANKS WITH LEMON

Braised Lamb Shanks With Lemon image

Many of us had our earliest experiences with braised foods not at the pricey restaurants that have recently rediscovered their appeal but at the Greek diners that never forgot it. So it's not surprising that I associate braised lamb shanks with egg-lemon sauce, a Greek staple. But when I set about to recreate this standard dish I found the sauce superfluous. Though a slow-cooked pot of braised lamb shanks and root vegetables becomes so sweet that it begs for something to counter it, it is also so rich that the thick sauce (a primitive form of béarnaise, really) is overkill. Better, it seems to me, is to finish the braised shanks with what you might call lemon-lemon sauce, using both a lemon's zest and a lemon's juice. That little touch converts this dish from a delicious but perhaps one-dimensional stew to something more, a braise that may never look particularly elegant but tastes that way.

Provided by Mark Bittman

Categories dinner, weekday, soups and stews, steaks and chops, main course

Time 2h

Yield 4 servings

Number Of Ingredients 12

Ingredients

3 tablespoons extra virgin olive oil
4 lamb shanks, roughly a pound each
Salt and pepper to taste
3 or 4 thyme sprigs
6 cloves garlic, lightly crushed
1 large onion, cut into chunks
4 stalks celery, roughly chopped
4 medium carrots, peeled and roughly chopped
2 cups dry white wine or water
1 1/2 pounds waxy potatoes, peeled and cut into chunks
1 lemon
Chopped fresh parsley leaves for garnish

Steps:

Put oil in a large, deep skillet or casserole that can be covered later, and turn heat to medium-high. Add shanks, sprinkling them with salt and pepper. When pieces are deeply browned on one side, add thyme, garlic, onion, half the celery and half the carrots, and more salt and pepper to skillet. Continue to brown, stirring occasionally.
Add wine, and let mixture bubble for about a minute; cover and adjust heat so that mixture simmers steadily. Cook for about an hour.
Add remaining vegetables to pan; zest lemon, and add zest as well. Continue to cook until lamb is very tender and vegetables soft, another 30 to 45 minutes. (You can prepare dish up to this point in advance; let sit for a few hours, or cover and refrigerate for up to a day before reheating and proceeding.)
When lamb is done, juice lemon, and add juice to sauce. Taste, adjust seasoning, and serve, garnished with parsley.

Nutrition Facts : @context http, Calories 1137, UnsaturatedFat 32 grams, Carbohydrate 48 grams, Fat 61 grams, Fiber 8 grams, Protein 76 grams, SaturatedFat 26 grams, Sodium 2115 milligrams, Sugar 8 grams

SLOW-BRAISED LAMB SHOULDER WITH PRESERVED LEMON AND SPICES

Slow-braised lamb shoulder with preserved lemon and spices image

Lamb shoulder is slow-braised with a preserved lemon spice paste, then cooked low and slow for meat so tender it falls from the bone. You might also like our slow-cooked shoulder of lamb with chill jam and rosemary.

Provided by Louise Pickford

Categories Satisfyingly slow roasts

Time 4h15m

Yield Serves 6

Number Of Ingredients 19

Ingredients

2 tsp cumin seeds
1 large preserved lemon, peel only, roughly chopped
1 red onion, roughly chopped
1 garlic bulb, cloves peeled and roughly chopped
1 tsp ground cinnamon
1 small bunch coriander, leaves and stems roughly chopped, plus extra to serve
2 tbsp olive oil
1 large lamb shoulder (1.5-1.8kg)
1 tbsp pomegranate molasses
Lemon wedges to serve (optional)
For the tahini sauce
200g greek yogurt or dairy-free alternative
2 tbsp tahini paste (we used Belazu)
1 garlic clove, crushed
2 tsp lemon juice
You'll also need
Spice grinder/pestle and mortar
Food processor
Large casserole with a lid

Steps:

Heat the oven to its highest setting. Gently heat the cumin seeds in a small dry frying pan for 3-4 minutes until they start to pop and brown. Cool a little, then grind to a powder in a spice grinder/pestle and mortar.
Put the cumin in a food processor with the preserved lemon, onion, garlic, cinnamon, coriander, 1 tbsp of the oil and some salt and pepper, then whizz to form a thick paste.
Make slashes in the lamb skin about 1cm deep. Rub the spice mix over and into the slashes, then put the meat in the casserole. Add the pomegranate molasses, remaining 1 tbsp oil and 150ml water. Put a sheet of baking paper on top of the lamb, then a sheet of foil. Add the lid to cover as tightly as you can.
Transfer the dish to the oven and turn the heat down to 130ºC fan/gas 2. Cook for 3½ hours. Remove the lid, foil and baking paper and return to the oven for a further 30 minutes. Remove from the oven - the meat should be falling from the bone (see Know How). Cover and set aside to rest for 30 minutes.
Meanwhile, beat together all the ingredients for the tahini sauce and season to taste.
Serve the lamb with the tahini sauce, extra coriander and, if you like, lemon wedges on the side.

Nutrition Facts : Calories 482kcals, Fat 27.3g (10.2g saturated), Protein 52.2g, Carbohydrate 5.9g (4g sugars), Fiber 2.2g

BRAISED AND GRILLED BREAST OF LAMB

Braised And Grilled Breast Of Lamb image

Provided by Florence Fabricant

Categories dinner, main course

Time 3h

Yield 3 - 4 servings

Number Of Ingredients 18

Ingredients

1 breast of lamb
5 tablespoons olive oil
1 carrot, peeled and chopped
1 rib celery, chopped
1 small onion, chopped
2 cloves garlic, crushed
3 sprigs parsley
1 sprig thyme
1 bay leaf
6 peppercorns
1/2 cup dry white wine
5 to 6 cups chicken stock or white veal stock
2 tablespoons white wine vinegar
1 tablespoon finely chopped Nicoise black olives
1 tablespoon minced red onion
1 teaspoon minced fresh chives
1 tablespoon minced sweet red pepper
1 bunch mache, rinsed and dried

Steps:

The day before you are planning to serve the lamb, trim all surface fat from it. Select a heavy oven-proof skillet large enough to hold it. Preheat the oven to 300 degrees.
Heat three tablespoons of the oil in the skillet. Add the carrot, celery, onion, garlic and parsley and saute until the vegetables begin to brown. Remove the vegetables from the pan, add the lamb and cook on both sides until it is lightly browned.
Return the vegetables to the pan along with the thyme, bay leaf, peppercorns, wine and stock. Cover and place in the oven for about two-and-a-half hours, until the meat is very tender when pierced with a fork.
Remove the lamb from the skillet and immediately pull out the bones. They should slip out easily. Place the lamb on a baking sheet lined with parchment paper, cover with another piece of parchment paper and weight with a board or a dish topped with a few tin cans. Refrigerate overnight.
Simmer the cooking liquid down until it is reduced to about two cups, then strain and degrease it. You will need a third of a cup of this liquid; the rest can be frozen for another use.
Mix the one-third cup of lamb liquid with the remaining ingredients except for the mache to make a sauce.
To serve, cut the lamb into squares, strips or triangles. Broil or grill the pieces of lamb on each side until warmed and lightly seared. Serve with some of the leaves of mache on the side and drizzle the sauce on top.

Tips:

Tips for Making Braised Lamb with Preserved Lemon:

Choose high-quality lamb: Look for lamb that is fresh, free of any strong odor, and has a good amount of marbling. This will ensure that your braised lamb is tender and flavorful.
Brown the lamb before braising: Browning the lamb in a hot skillet before braising helps to develop its flavor and create a nice crust.
Use a good quality braising liquid: The braising liquid is an important part of this dish, so be sure to use a flavorful liquid such as red wine, chicken broth, or beef broth. You can also add herbs, spices, and vegetables to the braising liquid to enhance its flavor.
Braise the lamb until it is fall-off-the-bone tender: The cooking time will vary depending on the cut of lamb you are using, but generally speaking, you should braise the lamb for at least 2 hours, or until it is very tender.
Serve the braised lamb with a variety of sides: Braised lamb is a versatile dish that can be served with a variety of sides, such as mashed potatoes, roasted vegetables, or rice. You can also serve it with a simple salad or bread.

Conclusion:

Braised lamb with preserved lemon is a flavorful and succulent dish that is perfect for a special occasion. The lamb is braised in a flavorful liquid until it is fall-off-the-bone tender, and the preserved lemons add a bright and tangy flavor to the dish. This dish is sure to impress your guests, and it is also relatively easy to make.