Moroccan Braised Lamb Neck Chops

Ingredients

• Tray of WM Meats Lamb Neck Chops
• 50ml olive oil
• 1 onion, chopped
• 3 cloves garlic, sliced
• 5 celery stalks, chopped
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp ground fennel
• 1/2 tsp smoked paprika
• 120gms green olives
• 1/2 lemon, rind coarsely chopped
• 1 cup coriander leaves

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Method

1. Preheat oven to 150C
2. Heat oil in a large casserole dish over high heat, add lamb neck in batches and brown. Remove lamb & set aside.
3. Add onion and garlic to pan, stir occasionally over low-medium heat until caramelized.
4. Add celery- sauté until it just begins to soften, then add spices and stir until toasted and fragrant.
5. Return lamb to the pan, add olives, lemon & 500ml water. Cover & cook in oven until meat falls from the bones (2.5hours). 
6. Serve with mashed potato

(Serves 4-6 people)