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Crispy Moroccan Lamb Breast with Preserved Lemon marinade

Crispy Moroccan Lamb Breast with Preserved Lemon Marinade

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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Main Course
Cuisine Moroccan, North African
Servings 4

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Prepare the Marinade

  1. 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

  1. 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.
  2. 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

  1. 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

  1. 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

  1. 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.