Bar Jules’ Lamb with Preserved Lemons

Now that Stacie and I have all these preserved lemons lying around, we have to find recipes to use them in.  I used to buy preserved lemons at Rainbow Grocery and am glad I have learned to make my own.  Now, I don’t have to go back and deal with the “mean people” at the that store.  Perhaps all that bird seed/health food they eat makes them so snarky.  🙂

Our jars of preserved lemons are being put to good use in this lovely lamb dish from Bar Jules.  If your kids don’t eat lamb make this for a date night or an elegant dinner party.  Ria, like her mother is a true carnivore (I did not eat any vegetables till I was 12) and enjoys her red meat.  The preserved lemons and cumin mask the gaminess of lamb that puts a good many grown-ups off as well.  If you are new to lamb, this is an easy introduction to both cooking and eating it.  Keep the sides simple, steamed potatoes and carrots. Put the kids to bed, play some jazz music, open a bottle of red wine and enjoy a nice dinner with your spouse.

Lamb with Preserved Lemons (from Bon Appetit)

Serve this hearty entrée—from San Francisco’s Bar Jules, one of Bon Appetit’s Top Ten Best New Restaurants in America—with boiled potatoes and steamed carrots.

  • 5 pounds boneless well-trimmed lamb shoulder, cut into 2 1/2- to 3-inch cubes
  • Coarse kosher salt
  • 2 medium onions, halved, sliced
  • 2 preserved lemons,* quartered
  • 1 large head of garlic, cloves separated and peeled (about 21)
  • 3 tablespoons chopped fresh cilantro plus additional for garnish
  • 1 tablespoon cumin seeds, coarsely ground in spice mill
  • 2/3 cup water
  • 1/2 cup (1 stick) chilled butter, diced


  1. Preheat oven to 300°F. Sprinkle lamb all over with coarse salt and pepper. Arrange in single layer in 13x9x2-inch glass baking dish.
  2. Combine onions, lemons, garlic, 3 tablespoons cilantro, and cumin seeds in processor. Blend to smooth puree. Add 2/3 cup water and blend again. Pour puree evenly over lamb. Stir briefly to coat lamb with puree. Scatter butter evenly over.
  3. Bake lamb, uncovered, until very tender, 4 to 4 1/2 hours. (Less time if you cut your lamb into smaller cubes, like I do)
  4. Using slotted spoon, transfer lamb to bowl. Tilt baking dish and spoon off fat from surface of sauce. Return lamb to sauce; stir to blend. Season stew to taste with salt and pepper. DO AHEAD Can be made 2 days ahead. Chill stew, uncovered, until cold, then cover and keep refrigerated. Rewarm, covered, in 350°F oven 30 minutes.
  5. Sprinkle lamb with additional chopped cilantro and serve.

9 thoughts on “Bar Jules’ Lamb with Preserved Lemons

  1. Pingback: Weeknight Chicken with Roasted Meyer Lemon, Rosemary and Garlic (alla Michael Chiarello) « A Little Yumminess

  2. Pingback: Chicken with Roasted Meyer Lemon, Rosemary and Garlic (alla Michael Chiarello) « A Little Yumminess

  3. Pingback: Moroccan Chicken with Preserved Lemons and Olives (“Djej M’Chermel”) | A Little Yumminess

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