Lamb Neck with Artichokes and Orange Peel

lamb_neck_with_artichokes_and_

Serves: 4

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Ingredients

sliced lamb neck on the bone
Himalayan salt
black pepper
2 tbsp coconut oil
1 onion
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

Method

  1. 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.
  2. 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.
  3. 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.
  4. To serve: Serve lamb with tomato salad and extra mint.

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chicken

Chicken

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Treats & Bakes

pork

Pork

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Vegetarian

fish

Fish

salad

Salads & Sides

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Beef

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