Lamb neck with artichokes and orange peel

Lose It!
4 servings Prep: 10 mins, Cooking: 1 hr 20 mins
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By Food24 August 05 2015
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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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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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