There's something magical about Moroccan cooking—the heady aroma of spices, the richness of slow-cooked meats, and the brightness of preserved citrus. This Crispy Moroccan Lamb Breast with Preserved Lemon Marinade brings all of that to your kitchen in a dish that’s both rustic and elegant. It’s deeply flavored with classic Moroccan spices like ras el hanout, cumin, and coriander, and slowly roasted to ensure tender meat with a crisp, golden exterior. Whether you're a seasoned fan of Moroccan lamb dishes or just beginning to explore the rich world of middle eastern lamb recipes, this one's a must-try.
Crispy Moroccan Lamb Breast with Preserved Lemon Marinade
Prep Time 20 minutes mins
Cook Time 3 hours hrs
Total Time 3 hours hrs 20 minutes mins
Course Main Course
Cuisine Moroccan, North African
Roasting pan with rack Ideal for getting the lamb crispy without it sitting in its own fat. If unavailable, use a baking dish with a wire cooling rack placed inside.
Blender or food processor For blending the marinade into a smooth paste. If you don’t have one, you can mix by hand—just mince ingredients finely.
Sharp knife Essential for trimming any excess fat from the lamb breast.
Aluminum foil To tent the lamb during the initial slow roast.
Cutting board and tongs For safe and easy handling of the meat.
Instant-read thermometer (optional) Helps ensure perfectly cooked lamb.
For the Preserved Lemon Marinade
- 2 preserved lemons flesh removed and rinds finely chopped
- 4 cloves garlic minced
- 2 tablespoons ras el hanout
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon smoked paprika
- ½ teaspoon ground cinnamon
- 1 tablespoon fresh ginger grated
- 2 tablespoons fresh lemon juice
- ¼ cup olive oil
- 1 tablespoon honey
- Salt and black pepper to taste
For the Lamb
- 2 –2.5 pounds lamb breast bone-in
- 1 cup chicken broth for roasting
- 1 onion sliced
- Fresh parsley and cilantro for garnish
Prepare the Marinade
In a blender or food processor, combine chopped preserved lemon rind, garlic, ras el hanout, cumin, coriander, paprika, cinnamon, ginger, lemon juice, olive oil, honey, salt, and pepper. Blend into a thick, aromatic paste. This marinade forms the soul of the dish, combining savory and citrusy notes characteristic of many moroccan lamb recipes.
Prep the Lamb
Pat the lamb breast dry using paper towels. If there’s an excess layer of fat, trim it down slightly, but don’t remove all of it—it renders beautifully during cooking. Using a sharp knife, score the fat side in a crosshatch pattern, taking care not to cut into the meat. Rub the preserved lemon marinade generously over the lamb, massaging it into all the cuts and crevices.
For best flavor, marinate overnight in the fridge. If short on time, let it rest at least 2 hours at room temperature.
Roast Low and Slow
Preheat your oven to 300°F (150°C). Lay sliced onions at the bottom of a roasting pan, pour in the chicken broth, and place the lamb breast on a rack above the onions. Cover loosely with foil and roast for 2.5 hours. This slow cooking allows the fat to render and the meat to become beautifully tender—a hallmark of tender lamb recipes found in both moroccan lamb shank tagine and moroccan lamb tajine dishes.
Crisp It Up
After 2.5 hours, remove the foil and increase the oven temperature to 425°F (220°C). Roast for an additional 25–30 minutes, or until the fat layer is deeply golden and crisp. Keep a close eye to avoid burning.
Rest and Serve
Let the lamb rest for 10–15 minutes before slicing. Garnish with fresh chopped parsley and cilantro. Serve with pan juices and the roasted onions spooned over the top.
Perfect Pairings
This dish is bursting with bold flavors, so pair it with sides that either complement or contrast the richness.
- Couscous with dried fruit and nuts: A classic companion to moroccan lamb, the sweetness of raisins and crunch of almonds offer a delightful balance.
- Roasted root vegetables: Carrots, sweet potatoes, and parsnips tossed in olive oil and cumin provide a comforting earthy base.
- Mint yogurt sauce: A cooling element that contrasts beautifully with the spice and citrus of the lamb.
- Flatbread or khobz: Ideal for soaking up the flavorful juices and bits of caramelized onion.
- Red wine or mint tea: A bold Syrah or Cabernet Sauvignon complements the lamb’s richness, while traditional Moroccan mint tea keeps things authentic and refreshing.
FAQs
1. Can I use another cut of lamb besides breast?
Yes, you can use cuts like moroccan-style lamb shoulder recipe or even lamb backstrap if you prefer leaner meat. However, keep in mind that lamb breast’s high fat content contributes significantly to its crisp texture and flavor.
2. What if I don’t have preserved lemons?
You can substitute with a mix of lemon zest and a touch of vinegar, but the flavor won’t be quite as distinct. Preserved lemons are key in many moroccan lamb dishes and bring a deep umami citrus note.
3. Can I make this with boneless lamb?
While this lamb breast recipe uses bone-in for extra flavor, boneless lamb breast will still work. Adjust cooking times slightly and ensure you still slow roast to render the fat.
4. How do I store and reheat leftovers?
Store in an airtight container for up to 3 days. To reheat, cover with foil and warm in the oven at 300°F until heated through. Crisp the top under a broiler if needed.
5. Can this recipe be adapted for a tagine?
Absolutely. While this is a roasted dish, the flavor profile aligns well with middle eastern lamb tagine styles. If you’re inspired by Moroccan ground lamb recipes or Moroccan lamb stew, consider using this marinade in a slow-cooked braise with chickpeas and vegetables for a comforting twist.
