Braised Leg of Lamb with Preserved Lemons and Green Olives: Main Image

Quick Facts

Nutrition Facts

Calories 365
  Calories from Fat 159 (44%)
(28%)Total Fat 18g
(28%)Saturated Fat 6g
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
(45%)Cholesterol 134mg
(14%)Sodium 337mg
(23%)Potassium 789mg
Total Carbohydrate 5g
(8%)Dietary Fiber 2g
Sugars 0g
Sugar Alcohols 0g
(90%)Protein 45g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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Braised Leg of Lamb with Preserved Lemons and Green Olives


  • 5 lb sirloin-end, bone-in leg of lamb

  • Salt and pepper, to taste

  • 8 garlic cloves, minced

  • 2 Tbs cumin, ground

  • 2 Tbs coriander, ground

  • 2 Tbs olive oil

  • 1 cup green olives, pitted

  • 1/2 cup preserved lemon rind, chopped

  • 1 cup low-sodium chicken broth

Lemon rinds and olives add plenty of zest to this Mediterranean inspired meal.


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

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.