ONE FOR ALL

SLOW-BRAISED GARLICKY LAMB WITH POTATOES AND ARTICHOKES

“Neck of lamb needs slow cooking, so be prepared to invest a few hours, but it’s worth it to get the best out of this flavoursome cut.”

Serves 6

EASY

Preparation: 10 minutes

Cooking: 2 hours

lamb neck slices 1 kg
sea salt and freshly ground black pepper, to taste
onion 1, finely chopped
lamb or chicken stock 2 cups
dry red wine ½ cup (or use all stock)
lemon 1
garlic 1 head, halved horizontally
medium Mediterranean 500 g, peeled and halved 1 x 280 g jar, drained and halved chopped, for sprinkling