Lamb neck with olives and orange
180 min
for 4 people
Ingredients
| 1 | Onion, diced |
| 4 | Garlic cloves, crushed |
| 1 cup | Leek, diced |
| 1 sprig | Fresh thyme |
| 1 | Orange, zest and juice |
| 2 tsp | Coriander seeds |
| 2 tsp | Honey |
| 1 Tbsp | Extra virgin olive oil |
| 1 tin | Chopped tomatoes |
| ½ cup | Red wine |
| 2 cups | Lamb stock (Main) |
| 8 | Lamb neck chops, trimmed of fat (Main) |
| 16 | Kalamata olives |
Directions
- Set the slow cooker to low or the oven to 15OC.
- Put all the ingredients into the dish and cook for 8 hours in the slow cooker or 3 in the oven.
- Serve with couscous and green vegetables.
Note
You can choose to dust the chops in seasoned flour and pan fry until golden as the first step. This is not necessary, but will add more flavour and the flour will contribute to a slightly thicker sauce.