Sautéed lamb in the Moroccan style

The lamb is inspired by oriental cuisine to delight you. Ready for the trip ?


  • For 6 persons :
  • 1 leg of lamb boneless and cut into pieces by your butcher
  • 2 lemons candied with salt
  • 3 onions
  • 150 g black olives
  • 150 g of green olives
  • 80 g pine nuts
  • 8 potatoes
  • 4 c. tablespoon of olive oil
  • 4 sprigs of fresh mint
  • 2 g of saffron filaments
  • salt
  • pepper


Peel and slice the onions and brown them in olive oil in a large Dutch oven. As soon as they are golden, take them out. In their place, put the pieces of lamb and brown them on all sides. Add saffron and onions. Wet with 1 liter of warm water, salt and pepper and cook for 40 minutes under cover. Peel the potatoes, wash them and cut them into pieces. Pour them in the pan with the olives and lemon confit, quartered. Mix and let simmer 30 min. Rectify the seasoning, sprinkle with pine nuts and chopped mint and serve immediately.