Lamb neck with olives and orange
( SERVES 4 )
12/8/2010
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Ingredients
(You can click on ingredients to see more related recipes)
| 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.
Wine Match
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