ONE FOR ALL
Jun 24, 2019
4 minutes
PHOTOGRAPHS TOBY MURPHY PRODUCTION BRITA DU PLESSIS RECIPES PHILLIPPA CHEIFITZ FOOD ASSISTANT ANDREA MASKEW
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
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