Recipe by 


Prep Time

15 min

Cook Time

1.5 hours

Total Time

1hr, 45min



lamb loin chops with cucumber mint salad and sweet and smoky tahini


● 1 1⁄2 lbs (about 700g) American lamb shoulder or leg meat, cut into

2” chunks

● 1 1/2 teaspoons kosher

● 3/4 teaspoon freshly ground black pepper

● 2 tablespoons olive oil

● 1 large onion, finely chopped

● 3 cloves garlic, minced

● 2 teaspoons ground cumin

● 2 teaspoons ground coriander

● 1 teaspoon ground cinnamon

● 1 teaspoon ground ginger

● 1⁄2 teaspoon ground turmeric

● 1⁄2 teaspoon paprika

● 1 cup (240ml) chicken or vegetable broth

● 1 can (14 oz / 400g) diced tomatoes

● 1⁄2 cup (75g) golden raisins

● 1⁄2 cup (75g) pitted green olives, halved

● 2 tablespoons chopped fresh cilantro (coriander) for garnish

● Cooked couscous or rice, for serving


1. Brown the lamb:

Sprinkle the American lamb with salt and pepper. Heat the olive oil in a large

tagine or heavy-bottomed pot over medium heat. Brown the lamb in a

single layer for about 3 minutes per side until deeply caramelized.

Remove the lamb from the pot to a plate.

2. Add the onions:

Turn down the heat to low and add the chopped onion and garlic and

cook until softened, about 5 minutes.

3. Cook the lamb with the spices:

Add the lamb back to the pot and sprinkle with the ground cumin,

coriander, cinnamon, ginger, turmeric, and paprika. Stir well to coat the

meat and cook for a couple of minutes until the spices are fragrant.

4. Add the broth:

Pour in the chicken or vegetable broth and diced tomatoes (with their

juices). Stir to combine, then bring the mixture to a simmer.

5. Cover and cook:

Cover the tagine or pot with a lid and reduce the heat to low. Let the

lamb simmer gently for about 2 hours, or until the meat is tender.

6. Add the raisins and olives:

Once the lamb is tender, add the golden raisins, and green olives to the

tagine. Stir well to combine.

7. Simmer and Serve:

Continue to simmer, uncovered, for another 15-20 minutes, or until the

sauce has thickened slightly. Taste and adjust the seasoning with salt if

needed. Garnish the lamb tagine with chopped fresh cilantro before

serving. Serve the lamb tagine hot, with cooked couscous or rice on the


USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.


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