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Scotch Lamb Neck Fillet with Orange, Feta and Olives

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Scotch Lamb neck fillet with orange, feta and olives. Perfect paired with a pale ale.

How to cook & Ingredients

15 minutes
1 hour 20 minutes
4

Ingredients 

4 Scotch Lamb neck fillets, trimmed

1 onion, peeled and sliced

2 garlic cloves, peeled and crushed

10 new potatoes halved

1 orange, zest removed and halved

1 tin good quality chopped tomatoes

250 ml lamb or chicken stock

200g feta cheese

50g black olives, stoned

olive oil

sea salt and black pepper

Cooking Method

  • Season the lamb with salt and pepper and seal in cooking pot with a splash of olive oil.

    1
  • Add the onions, garlic and orange zest and cook until fragrant, about 2 mins

    2
  • Add stock and reduce for 5 mins

    3
  • Add potatoes then tomatoes and orange halves, turn down to a simmer and leave to cook for around 1 hr or until lamb is tender

    4
  • Add black olives and combine

    5
  • Serve with crumbled feta on top.

    6
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