Braised Leg of Lamb with Lemons and Green Olives - Cascade Creek
braised leg of lamb with preserved lemons and green olives
braised leg of lamb with preserved lemons and green olives

Braised Leg of American Lamb with Preserved Lemons and Green Olives


March 4, 2016

The lemon and olives in this dish add exciting flavors to this already delicious meal.

  • Prep: 10 mins
  • Cook: 2 hrs
  • Yields: 6 servings


5 pound sirloin-end, bone-in leg of American Lamb

Salt and pepper, to taste

8 garlic cloves, minced

2 tbsp ground cumin

2 tbsp ground coriander

2 tbsp olive oil

1 cup pitted green olives

1/2 cup chopped preserved lemon rind

1 cup low-sodium chicken broth


1Liberally season lamb with salt and pepper. In a bowl, stir together garlic, cumin, coriander and oil; smear over lamb. Let rest at room temperature.

2In a baking dish, place lamb; roast at 425ºF for 30 minutes. Reduce oven temperature to 325ºF. Add olives, lemon rind and broth. Cook until internal temperature is 130ºF for medium-rare, about 1 1/2 hours. Let stand for about 10 to 15 minutes.

3Place 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.

Recipe and image provided by the American Lamb Board