Name: Lamb neck with artichokes and orange peel
Prep time: 10 min
Cook time: 80 min
Total time: 90 min
Yield: 4 servings
Cuisine: Classic
Ingredients: lamb neck on the bone; himalayan salt; freshly ground black pepper; 2 Tbs coconut oil; 1 onion; 2 cloves garlic cloves, crushed; 2 cinnamon stick; 1 tsp cloves ground; 2 tsp honey optional; 3 bay leaves; orange zest only; 2-3 cup stock beef; 2x400 g artichokes artichokes; fresh mint

Recipe Disclaimer

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Ingredients (14)

	lamb — neck on the bone
	himalayan salt
	freshly ground black pepper
2 Tbs	coconut oil
1	onion
2 cloves	garlic — cloves, crushed
2	cinnamon — stick
1 tsp	cloves — ground
2 tsp	honey — optional
3	bay leaves
	orange — zest only
2-3 cup	stock — beef
2x400 g	artichokes — artichokes

To garnish:

fresh mint

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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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