Lamb neck with olives and orange

By Amanda Laird

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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

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