Introduction
This dish brings together the rich, comforting flavors of slow-braised lamb with the brightness of citrus and the earthy depth of cumin. The lamb neck, a tender yet flavorful cut, becomes melt-in-your-mouth soft when slowly braised in a fragrant broth infused with citrus, garlic, and warm spices. The addition of briny green olives adds a Mediterranean flair, balancing richness with a hint of tang. Perfect for a special family meal or dinner party, this recipe feels both rustic and refined.
Ingredients (Serves 4–6)
2 ½–3 lbs (1.2–1.4 kg) lamb neck, cut into thick slices or left whole
3 tbsp olive oil
1 large onion, finely chopped
4 cloves garlic, minced
2 carrots, cut into thick slices
2 celery stalks, chopped
1 tbsp ground cumin
1 tsp ground coriander
½ tsp smoked paprika (optional)
2 fresh tomatoes, grated or 1 cup canned crushed tomatoes
1 cup dry white wine (optional, or substitute with extra broth)
3 cups chicken or lamb broth
Zest and juice of 1 orange
Zest and juice of 1 lemon
1 bay leaf
½ cup green olives, pitted
Salt and black pepper, to taste
Fresh cilantro or parsley, chopped (for garnish)
Instructions
Prepare the lamb: Pat lamb neck dry and season generously with salt and pepper.
Sear the meat: In a large heavy pot or Dutch oven, heat olive oil over medium-high heat. Brown the lamb neck pieces on all sides until golden. Remove and set aside.
Sauté aromatics: In the same pot, add onion, carrots, and celery. Cook 5–7 minutes until softened. Add garlic and cook 1 minute more.
Spice it up: Stir in cumin, coriander, and paprika. Cook briefly to release aroma.
Deglaze: Add wine (if using), scraping up any browned bits from the bottom. Allow to reduce slightly.
Add tomatoes and broth: Stir in tomatoes, broth, citrus zest and juice, and bay leaf. Bring to a gentle simmer.
Braise: Return lamb to the pot, cover, and reduce heat to low. Simmer gently for 2–2 ½ hours, or until lamb is fork-tender. Alternatively, bake covered in a 325°F (160°C) oven for the same time.
Finish with olives: Add green olives during the last 20 minutes of cooking. Taste and adjust seasoning.
Serve: Garnish with fresh parsley or cilantro and serve hot with couscous, rice, or crusty bread.
Description
This dish is a fusion of earthy, bright, and savory flavors. The lamb neck becomes incredibly tender as it absorbs the warm spices and citrus broth. The orange and lemon provide refreshing acidity that cuts through the richness, while the green olives add a pleasantly salty tang. The final result is a luxurious yet balanced braise, deeply comforting yet layered with Mediterranean and North African influences.
Tips
For the most tender meat, cook the lamb slowly over low heat.
Skim off excess fat from the surface of the broth if desired.
Use a mix of green and black olives for added complexity.
Let the dish rest for 10–15 minutes before serving — flavors deepen as it cools slightly.
Even better the next day: this dish reheats beautifully.
Variations
Moroccan-style: Add a handful of dried apricots or dates for sweetness.
Herbal twist: Add fresh rosemary or thyme to the braise for a more European flavor.
Spicy version: Add harissa or chili flakes for gentle heat.
Grain pairing: Serve with pearl couscous, quinoa, or bulgur for a wholesome base.
Vegetable addition: Add chunks of potato or parsnip to make it heartier.
Correction
Meat too tough: Cook longer at a low simmer — lamb neck needs time to break down.
Too acidic: Add a pinch of sugar or honey to balance citrus.
Too salty: Rinse olives before adding or reduce broth seasoning.
Sauce too thin: Remove lamb, simmer sauce uncovered until reduced, then return lamb.
Enjoy
Serve your Tender Neck of Lamb Braised in Citrus Broth with Green Olives and Aromatic Cumin with couscous, rice, or rustic bread to soak up the fragrant sauce. It’s a dish that’s deeply comforting yet bright and zesty — perfect for sharing at the table with family and friends.