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Spiced Lamb Shoulder with Dates & Preserved Lemon

A slow-braised lamb shoulder rubbed with warm spices, roasted over vegetables and dates, and finished with preserved lemon for balance and depth.
Prep Time25 minutes
Cook Time4 hours
Total Time4 hours 25 minutes
Course: Main Course
Cuisine: Mediterranean
Keyword: braised, dates, lamb, lamb shoulder, make-ahead, preserved lemon, slow cooked
Servings: 8

Ingredients

  • 4½ –5 lb lamb shoulder
  • 6 carrots peeled and roughly chopped
  • 2 onions roughly chopped
  • 4½ tablespoons olive oil
  • 1½ tablespoons ground cumin
  • 1½ tablespoons ground coriander
  • 1 tablespoon smoked paprika
  • 1½ teaspoons cinnamon
  • Kosher salt and freshly ground black pepper
  • 6 cups stock vegetable, chicken, beef, or water
  • 1½ preserved lemons minced, plus 1½ tablespoons brine
  • 1½ cups dates halved lengthwise
  • Fresh parsley or cilantro for serving

Instructions

  • Preheat the oven to 375°F.
  • Season the lamb generously all over with salt and black pepper.
  • In a small bowl, whisk together the olive oil, cumin, coriander, smoked paprika, cinnamon, preserved lemon, and brine to form a loose paste. Rub the mixture all over the lamb.
  • In a large roasting pan, toss the carrots, onions, and dates with a little olive oil. Nestle the lamb on top.
  • Pour the stock around the lamb, being careful not to wash off the spice rub.
  • Cover the pan tightly with a lid or foil and roast for 3½ hours.
  • Uncover and continue roasting for another 30 minutes, until the lamb is deeply browned and very tender.
  • Remove from the oven and let rest for about 20 minutes. Shred into large pieces and serve with the pan juices and vegetables.
  • Finish with fresh herbs just before serving.

Notes

Make Ahead / Storage

  • The lamb can be roasted up to 1 day ahead.
  • Reheat gently, covered, at 300°F with its juices until warmed through.
  • Leftovers keep well and are excellent repurposed into hand pies, flatbreads, or pasta.