Lamb neck with olives and orange

By Amanda Laird

Add a comment
Lamb neck with olives and orange. Photo / Babiche Martens
Lamb neck with olives and orange. Photo / Babiche Martens

Serves 4

8 lamb neck chops, trimmed of fat
1 onion, diced
4 cloves garlic, crushed
1 cup diced leek
1 large sprig fresh thyme
Zest of one orange, plus the juice
2 tsp coriander seeds
2 tsp honey
1 Tbs extra virgin olive oil
1 tin tomatoes, chopped
1/2 cup red wine
2 cups lamb or vegetable stock
16 kalamata olives
Salt and black pepper

1 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.

* 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.

- NZ Herald

Get the news delivered straight to your inbox

Receive the day’s news, sport and entertainment in our daily email newsletter


Have your say

1200 characters left

By and large our readers' comments are respectful and courteous. We're sure you'll fit in well.
View commenting guidelines.

© Copyright 2015, NZME. Publishing Limited

Assembled by: (static) on production bpcf05 at 02 Dec 2015 14:00:24 Processing Time: 1506ms