Lamb neck with artichokes and orange peel

recipe, lamb, vegetables

Recipe from: 5 August 2015
Preparation time: 10 min
Cooking time: 1h 20 min
 
 

Ingredients

 
  • sliced lamb neck on the bone
  • Himalayan salt
  • black pepper
  • 2
    Tbs
    coconut oil
  • 1
    onion
  • 2
    cloves
    garlic, crushed
  • 2
    cinnamon sticks
  • 1
    tsp
    ground cloves
  • 2
    tsp
    honey, optional
  • 3
    bay leaves
  • zest of 1 orange
  • 2-3
    cup
    beef stock, homemade
  • 2x400
    g
    cans of artichokes
  • TO SERVE:
  • tomato salad
  • TO GARNISH:
  • extra fresh mint
Servings: Change Serving
 
 

Method

 

Place the lamb on a board and season well. Heat the coconut oil or tallow in a large heavy-based pot, add the lamb slices and brown on both sides.

Toss in the onion, garlic, cinnamon sticks and cloves and cook until golden, then stir in the honey, if using, the bay leaves and orange zest.

Pour in the stock, bring to a simmer, then reduce the heat and cook for 40 minutes. Add the artichokes and cook for another 20 minutes. Remove from the heat, season to taste, then stir in the fresh mint.

To serve:
Serve lamb with tomato salad and extra mint.

Recipe reprinted with permission of Lose it! Magazine.

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Read more on: recipe  |  vegetables  |  lamb
 

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2015-08-04 09:41
 
 

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