|lamb — neck on the bone|
|freshly ground black pepper|
|2 Tbs||coconut oil|
|2 cloves||garlic — cloves, crushed|
|2||cinnamon — stick|
|1 tsp||cloves — ground|
|2 tsp||honey — optional|
|orange — zest only|
|2-3 cup||stock — beef|
|2x400 g||artichokes — artichokes|
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.
Serve lamb with tomato salad and extra mint.
Recipe reprinted with permission of Lose it! Magazine.