Lamb Neck with Artichokes and Orange Peel
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|sliced lamb neck on the bone|
|2 tbsp coconut oil|
|2 (crushed) garlic cloves|
|2 cinnamon sticks|
|1 tsp ground cloves|
|2 tsp (optional) honey|
|3 bay leaves|
|zest of 1 orange|
|2-3 cups beef stock (homemade)|
|2x400g tins of artichokes|
|to serve, tomato salad|
|to garnish, extra fresh mint|
- 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.