Moroccan Lamb


Serves 6

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  • 1 leg or shoulder of lamb, about 1.5kg.
  • 2 preserved lemons
  • 6 whole cloves of garlic
  • 2 onions, roughly chopped
  • 2 carrots, cut into coins
  • 3 zucchinis, cut into 5cm pieces
  • A few sprigs of fresh thyme
  • 2 tsp. cumin
  • 1 tsp. turmeric
  • 1 tsp. ginger
  • 2 tbsp. extra-virgin olive oil
  • Salt and pepper to taste


Preheat oven to 150°C.

Cut the preserved lemons into quarters, then remove the skin from each quarter and cut it in half.

Heat a large Round Casserole on the stove, add the olive oil and brown the meat on each side.

After the meat is deep brown, season generously with salt and pepper, then add the garlic, thyme, spices, onions, carrots and preserved lemon slices. Cover with lid, slide into preheated oven and bake for 2 ½ hours, basting the meat regularly.

Place the Casserole back on the stove. Remove the lamb, garlic and thyme from the pot; set aside. If necessary, remove some of the grease. Deglaze the pan with a glass of water, and bring liquid to a simmer to reduce by half. Add zucchini and return meat to the Casserole. Finish baking in oven for 1 hour at 150°C.

After the lamb is done, slice the lamb and serve over the zucchini and carrots, spooning gravy from the pot over both.