Lamb neck with olives and orange

Viva 12/8/2010

Amanda Laird

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Serves 4

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	Canned tomatoes
½ cup	Red wine
2 cups	Lamb stock
8	Lamb neck chops, trimmed of fat
16	Kalamata olives
1 to taste	Salt & freshly ground pepper

Directions

Set the slow cooker to low or the oven to 15O degC.
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.

* 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.