Ingredients

Marinade:

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• 2 Tbs coriander seeds

• 2 stems rosemary, de-stalked

• 1 clove garlic, peeled

• 2 red chilies, with or without seeds, depending on taste

• 1 1/2 Tbs sea salt flakes

• Freshly ground black pepper

• 1 Tbs Natura Sugars Dark Demerara

• 1/4 cup extra virgin olive oil

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For the roast:

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• extra virgin olive oil

• 2.5 kg free-range leg of lamb

• 4 onions, peeled and cut into wedges

• 1 whole garlic bulb, halved

• 3 stems thyme

• 1/4 cup chicken stock

• 3 Tbs Natura Sugars Dark Demerara

• 2 Tbs good quality balsamic vinegar

• Salt and cracked black pepper

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Instructions

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Starting with the marinade, toast the coriander seeds in a dry pan for several minutes until fragrant. Place all the marinade ingredients, except the olive oil in a spice grinder or mortar and pestle. Pulse or grind until fine. Combine the spices with the olive oil. Massage the spice marinade into the lamb, place in a non-metallic dish and cover with cling film. Refrigerate overnight. Remove the lamb from the fridge and bring up to room temperature. Preheat the oven to 180º C. Place the onions, garlic and thyme in a large roasting tin. Drizzle with olive oil and season with salt and pepper. Place the leg of lamb with the fatty side facing down on top of the onions. Cover loosely with foil and roast for 2 ½ hours. Remove the foil and turn the lamb over. Add the Natura Sugars Dark Demerara and balsamic vinegar to onions and stir through to combine. Roast for a further 1 hour, uncovered. Turn the heat up to 220º C and cook for about 20 minutes. Remove the leg of lamb and garlic bulb halves from the roasting tin and cover with foil. Set aside to rest. Place the roasting tin with the onions on the hob. With the heat on high, reduce the pan juices until sticky. Add plenty of black pepper and adjust seasoning if necessary. Return the leg of lamb to the pan and heat through. Serve with root vegetable sides and rosemary roast potatoes.

Ingredients

Marinade:

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• 2 Tbs coriander seeds

• 2 stems rosemary, de-stalked

• 1 clove garlic, peeled

• 2 red chilies, with or without seeds, depending on taste

• 1 1/2 Tbs sea salt flakes

• Freshly ground black pepper

• 1 Tbs Natura Sugars Dark Demerara

• 1/4 cup extra virgin olive oil

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For the roast:

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• extra virgin olive oil

• 2.5 kg free-range leg of lamb

• 4 onions, peeled and cut into wedges

• 1 whole garlic bulb, halved

• 3 stems thyme

• 1/4 cup chicken stock

• 3 Tbs Natura Sugars Dark Demerara

• 2 Tbs good quality balsamic vinegar

• Salt and cracked black pepper

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Instructions

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Starting with the marinade, toast the coriander seeds in a dry pan for several minutes until fragrant. Place all the marinade ingredients, except the olive oil in a spice grinder or mortar and pestle. Pulse or grind until fine. Combine the spices with the olive oil. Massage the spice marinade into the lamb, place in a non-metallic dish and cover with cling film. Refrigerate overnight. Remove the lamb from the fridge and bring up to room temperature. Preheat the oven to 180º C. Place the onions, garlic and thyme in a large roasting tin. Drizzle with olive oil and season with salt and pepper. Place the leg of lamb with the fatty side facing down on top of the onions. Cover loosely with foil and roast for 2 ½ hours. Remove the foil and turn the lamb over. Add the Natura Sugars Dark Demerara and balsamic vinegar to onions and stir through to combine. Roast for a further 1 hour, uncovered. Turn the heat up to 220º C and cook for about 20 minutes. Remove the leg of lamb and garlic bulb halves from the roasting tin and cover with foil. Set aside to rest. Place the roasting tin with the onions on the hob. With the heat on high, reduce the pan juices until sticky. Add plenty of black pepper and adjust seasoning if necessary. Return the leg of lamb to the pan and heat through. Serve with root vegetable sides and rosemary roast potatoes.

Ingredients

• 50g butter

• 2 cloves garlic - finely chopped

• 1 onion - finely chopped

• 1 cup red wine

• 1 tin chopped tomato

• A large bouquet garni made from tying a handful of fresh parsley, rosemary and thyme together

• Salt and pepper to season

• 1 tin chopped tomatoes for oven dish

• 2 large shanks

• 5 small pearl onions - peeled.

• 2 whole garlic cloves - heads removed

• 1 cup red wine

• 1 head of Cauliflower - steamed

• 2 Tbs butter

• Milk to add to cauli mash

• 1/2 cup parmesan - grated

• Rainbow carrots to serve - optional

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Method

Preheat oven to 160ºC. Heat the butter in a saucepan and sauté the garlic and onion until translucent.
Fry for another minute on high heat. Add the wine to deglaze the pan. Turn down the stove to medium heat and add the bouquet garni.  Cook for 4 minutes then add 1 tin of chopped tomatoes. Season with salt and black pepper. Pour the remaining tin of chopped tomatoes in an ovenproof dish and arrange the lamb shanks on top.  Add the sauce from the pan to the dish. Arrange the garlic and bouquet garni in the dish and bake for 3 hours, covered, at 160ºC, basting the shanks every hour. After 3 hours, add the small onions and 2nd cup of red wine and roast for another 40 – 50 minutes until sauce becomes dark and sticky. Be careful not to let it burn. Remove from oven and season to taste. Remove shanks, whole garlic and onions from the dish – transfer the leftover sauce to a food processor and blend until smooth or desired thickness.

To make the cauliflower mash:

Simply blend the steamed cauliflower with butter and milk until smooth. Add the Parmesan and season with salt and pepper to taste. To serve, add spoonfull of cauliflower mash to a plate, with a shank and topped with tomato sauce and whole garlic on the side.

Ingredients

• 1 leg of lamb – 2 – 2.5kg

• 2 Tsp (applewood) smoked salt

• 2 Tsp ground coriander

• 2 Tsp ground cumin

• 1/2 Tsp ground black pepper

• Good handful of fresh rosemary on the stalk

• 2 whole heads of garlic

• 1 lemon cut in half

• Salt and pepper

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Method

Preheat the oven to the highest it will go. Mix the salt, coriander, cumin and pepper and rub the leg of lamb well with the mix. Cut one head of garlic in half sideways and place at the bottom of a large oven dish with sides along with the 2 lemon halves. Scatter half the rosemary stalks into the pan and place the lamb on top of this bed of aromatics. Break the cloves of the other head of garlic and scatter these around and on top of the meat along with the rest of the rosemary. Seal the whole tray tightly with heavy-duty aluminum foil. Place in the hot oven and leave for 5 minutes and then reduce the temperature to 170°C and leave it to roast for 4 hours. Do not open the meat at all during this period. After 4 hours remove the lamb from the oven and let it rest for 20 minutes while still tightly covered. Once the meat has been removed from the pan quickly make a gravy. Skim of the fat, mash a few of the cooked cloves of garlic and heat with the pan juices and some lamb stock.

Ingredients

• 4 lamb loin chops, thick cut

• 1/4 cup olive oil

• 2 Tbs rosemary, chopped

• Sea salt and black pepper

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MIELIE MEAL:

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• 2 cup milk

• 2 cup hot water

• 1 cup instant mielie meal

• 60g butter

• Salt and black pepper

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TOMATO SALAD:

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• 2 tomatoes, quartered 10g fresh mint

• 2 Tbs extra virgin olive oil

Insturctions 

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Heat a griddle pan until smoking hot. Rub chops with olive oil, rosemary and salt and pepper. Griddle to desired doneness.

For the mielie meal:
In a pot heat milk and water. Whisk in the mielie meal and stir for 5 minutes or until cooked and soft. Add butter and seasoning. For the tomato salad. In a bowl, toss together tomatoes, mint and olive oil, season.

To serve:
Divide mielie meal between 4 small bowls; serve with chops and fresh tomato salad on the side.

Ingredients

• 800g-1 kg Lamb knuckles

• Salt and pepper

• 2 Tbs Olive oil

• 1 Onion (chopped)

• 200g Carrots (sliced)

• 100g  Celery (sliced)

• 1 1/2 cup Red wine

• 1/2 cup Water

• 1 sachet/cube Beef Stock

• 1 Tbs Cumin

• 1/2 Tsp Allspice

• 800g Can Chopped Tomatoes

• 2 Bay Leaves

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Instructions

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Cut the knuckles into large pieces, season with salt and pepper and fry in a non-stick frying pan with the olive oil until browned. Place the knuckles into a large pot, but leave the oil and fat in the pan. Scoop the onions into the pan and fry until they turn golden, then add the rest of the veg and a good pinch of salt and pepper and fry for a further 3-4 minutes. Add the veggies as well as the remaining ingredients to the meat and give it a good stir to combine. Pop the lid on and simmer for 2 – 2 1/2 hours, stirring occasionally, or until the lamb has softened and is beginning to fall off the bone. Season to taste and serve with mashed potato.

Ingredients

• 30ml olive oil

• 4-6 lamb chops

• 3 slices of white bread, crusts removed

• 30ml roughly chopped parsley

• 2 sprigs of thyme

• 2 sprigs of rosemary

• Salad and garlic baby potatoes, to serve

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Instructions

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Preheat the oven to 200°C. Heat the oil in a pan and brown the chops on both sides. Set aside. Place the bread and herbs into a food processor and process until fine. Alternatively, finely chop the herbs, grate the bread to breadcrumbs and mix the two together. Press some of the breadcrumbs on to the top of each chop and place on a baking sheet. Place in a preheated oven for 15-20 minutes, or until the crumbs are golden and the meat is done to your preference. Serve with salad and garlic baby potatoes.

Ingredients

• 6 Tbs Honey

• 8 Tbs reduced-sodium soy sauce

• 2 Tsp freshly grated lemon zest

• 6 Tbs lemon juice

• ½ Tsp cayenne pepper

• 1 Tbs olive oil

• 1kg chops

Instructions

Mix all of the above ingredients well together. Add to a large bowl and add meat pieces making sure they are all well coated. Cover bowl and refrigerate for at least 2 hours or overnight. Remove the meat from the marinade (reserve the marinade) and grill as usual. Place the left over marinade in a small saucepan over medium heat and boil until reduced to about half and thickened to a glaze, plus minus 8 – 10 minutes. Drizzle over your meat before serving.

Ingredients

• 50ml olive oil

• 3 cloves garlic, crushed

• 15 ml lemon juice

• 4-8 lamb chops

• 1 onion, chopped

• 6 potatoes, peeled and diced

• 10ml beef stock powder

• 5ml fresh thyme, chopped (or 2ml dried)

• Salad, to serve

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Instructions

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Mix 30ml oil with the garlic and lemon juice. Pour over the chops and leave to stand. Heat the remaining oil and sauté the onion until golden. Add potatoes and stir. Cover and cook for a few minutes until the potatoes have browned, then turn them. Towards the end of the cooking time, mix beef stock powder with 150ml water. Stir into the potatoes along with the thyme. Cook until the potatoes are tender. Cover and set aside. Grill the chops under a hot grill or on a griddle pan. Serve with the potatoes and a salad.

Ingredients

• 1 Tbs olive oil

• 1 brown onion, diced

• 2 stems celery, diced

• 3 carrots, cut into 1 cm dice

• 1 clove garlic, minced

• 1 Tsp rosemary, finely chopped

• 2 Tbs tomato paste

• 3 Tbs Worcestershire sauce

• 2 Tbs brown sauce

• 1 Tsp Dijon mustard

• 1 1/2 cup weak beef stock

• 2 cup left over cooked lamb, cut into chunks

• 1 Tsp cornflour dissolved in 30ml cold water

• 3/4 cup peas

• 2 cup prepared mashed potato

• Flat leaf parsley, to serve

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Instructions

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Preheat the oven to 200º C. Grease a 2 litre oven proof baking dish. Heat the olive oil in a pan and sauté the onion until softened. Add the celery and carrots to the onions and cook for a further 5 minutes. Add the garlic and cook for a minute or two. Add the rosemary, tomato paste, Worcestershire sauce, HP sauce, mustard and beef stock. Mix through the lamb pieces, cover with a lid and simmer for 30 minutes or until the carrots are tender. Add the cornflour slurry and simmer until the sauce is thickened. Remove from the heat and add the peas. Transfer the meat filling to a baking dish, top with mashed potato and bake for 25-30 minutes until bubbling and golden. Scatter over a handful of freshly chopped parsley and serve with some extra brown sauce or tomato sauce on the side.

Ingredients

• 15ml olive oil

• 4 lamb shanks

• 1 onion, chopped

• 2 cloves garlic, crushed

• 125ml red wine

• 30ml tomato paste

• Freshly chopped rosemary

• 1 bay leaf

• 2 tomatoes, peeled and diced

• 6 anchovy fillets, chopped

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SALSA:

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• 4 tomatoes, diced

• 1 red onion, finely chopped

• Handful of basil leaves, roughly torn

Method

Preheat the oven to 180°C.  Heat the oil in a heavy bottomed casserole and fry the shanks, two at a time, until golden brown. Sauté the onion in the same casserole until golden brown and soft, and then add the garlic. Stirfry for another minute. Add the wine, tomato paste, rosemary, bay leaf, tomatoes and anchovies and bring to the boil. Place the shanks back in the casserole, cover and roast in the oven for about 2 hours or until the meat is soft.

Make the salsa

Mix the tomato, onion and basil. Season to taste. Remove the casserole from the oven. Take out the shanks, set them aside and keep them warm. Then reduce the sauce to a thick consistency and pour over the shanks. Serve with the salsa.

Ingredients

• 2 400g whole lamb rib

• 2.5 l brine

• 200g smoking chips

• 400g celeriac

• 4 Tbs Dijon mustard

• 150g good quality mayonnaise (eg: Hellman’s)

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BRINE:

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• 1.5l water

• 1/2 cup sea salt

• 1/2 cup soft brown sugar

• 5 cloves

• 5 black peppercorns

• 1 bay leaf

• 2 sprig thyme

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Instructions

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Soak the ribs in the brine for 2 hours. Remove lamb from the brine and pat dry. Season the lamb with a little salt and pepper and then place them in the Smoky Mountain Cooker and smoke over a gentle heat (150ºc) for approximately 90 min. Remove from the smoker and leave to rest for 15 min. Peel the celeriac and the cut the root into thin slices and the cut the slices into thin strips (julienne), alternatively you could use a mandolin. Add the mustard and the mayo to the remoulade and mix in thoroughly. Season to taste with salt and pepper.

Brine

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Put all the ingredients into a pot and bring to the boil.
Remove from the heat and leave to cool.

Ingredients

• 50g butter

• 2 cloves garlic - finely chopped

• 1 onion - finely chopped

• 1 cup red wine

• 1 tin chopped tomato

• A large bouquet garni made from tying a handful of fresh parsley, rosemary and thyme together

• Salt and pepper to season

• 1 tin chopped tomatoes for oven dish

• 2 large shanks

• 5 small pearl onions - peeled.

• 2 whole garlic cloves - heads removed

• 1 cup red wine

• 1 head of Cauliflower - steamed

• 2 Tbs butter

• Milk to add to cauli mash

• 1/2 cup parmesan - grated

• Rainbow carrots to serve - optional

Instructions

Preheat oven to 160ºC. Heat the butter in a saucepan and sauté the garlic and onion until translucent. Fry for another minute on high heat. Add the wine to deglaze the pan. Turn down the stove to medium heat and add the bouquet garni.  Cook for 4 minutes then add 1 tin of chopped tomatoes. Season with salt and black pepper. Pour the remaining tin of chopped tomatoes in an ovenproof dish and arrange the lamb shanks on top.  Add the sauce from the pan to the dish. Arrange the garlic and bouquet garni in the dish and bake for 3 hours, covered, at 160ºC, basting the shanks every hour. After 3 hours, add the small onions and 2nd cup of red wine and roast for another 40 – 50 minutes until sauce becomes dark and sticky. Be careful not to let it burn. Remove from oven and season to taste. Remove shanks, whole garlic and onions from the dish – transfer the leftover sauce to a food processor and blend until smooth or desired thickness.

To make the cauliflower mash:

Simply blend the steamed cauliflower with butter and milk until smooth. Add the Parmesan and season with salt and pepper to taste. To serve, add spoonfull of cauliflower mash to a plate, with a shank and topped with tomato sauce and whole garlic on the side.

Ingredients

• 1kg lamb ribs

• 1,5 cup homemade vegetable or beef stock

• 5g fresh thyme

• Juice of 1 lemon

• 2 garlic cloves, crushed

• Himalayan salt and black pepper

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FRESH HERB SAUCE:

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• 5g parsley, chopped

• 5g coriander, chopped

• 5g fresh oregano, chopped

• 1 spring onion, finely chopped

• 1 Tbs lemon juice

• 1/3 cup extra virgin olive oil

• Lemon wedges, to serve

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Instructions

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Preheat the oven to 180°C. Line a baking tray with foil, top with the ribs, stock, fresh thyme, lemon juice and garlic, season really well. Cover with a second piece of foil, seal the edges together by crimping the foil to form a parcel. Roast for 35 minutes. Remove the baking tray from the oven and remove the covering foil. Increase the oven temperature to 220°C, return tray to oven and roast the ribs until crispy and golden. For the herb sauce: Place the herbs and spring onion in a bowl, stir in the lemon juice and then whisk in the olive oil. Season well.

To serve: Serve ribs hot, topped with herb sauce and accompanied by lemon

Ingredients

• 500g minced lamb

• 1/2 onion, finely chopped

• 2 rounds feta, crumbled

• 1 egg, beaten

• 30ml each fresh mint and flat-leaf parsley, chopped

• 1 red chilli, seeded and chopped

• 5ml ground coriander

• 3ml salt

• 3ml white pepper

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Instructions

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Preheat the oven to 180°C.  Mix all the ingredients for the meatballs together and roll into small balls. Grease an oven dish with olive oil or coconut oil and place the meatballs in it. Bake for about 20 minutes or until cooked through. Tip Grill for a few minutes to brown.

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Make the salad

Preheat a griddle pan, brush the brinjal slices with coconut oil and cook until char-grilled. Sprinkle the hot brinjals with chopped parsley, red onion and vinegar, and mix together. Then mix with the remaining ingredients and serve with the meatballs.

Ingredients

• 30ml oil

• 4 small whole lamb shanks

• 4 lemon leaves

• 1 fennel bulb, chopped

• 2 medium carrots, chopped

• 2 leeks, chopped

• 1 whole garlic bulb, top cut off

• 150ml white wine

• 150ml vegetable stock

• Mashed potatoes to serve

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Instructions

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Heat the oil and fry the shanks on all sides until brown. Remove and place them in an ovenproof dish. Make a small incision in each shank and press a lemon leaf into each one. In the same pan, stir-fry the vegetables until translucent. Add the wine and cook for 2 minutes, scraping the bottom of the pan to loosen any browned bits. Add this sauce and the garlic bulb to the meat and pour in the vegetable stock. Put the lid on or cover the dish with foil and place in the oven for about 2-3 hours, depending on the size of the shanks; the meat should be tender and flake easily without falling off the bone completely. Ideally, you should prepare the shanks the day before and allow them to cool down in the oven after it has been switched off – then simply reheat them just before serving.

Sprinkle the gremolata over the shanks and serve with creamy mashed potatoes.

Ingredients

• 500g fettucini

• 500g lamb mince

• 1 onion, finely chopped

• 3 carrots, finely chopped

• 2 celery stalks, finely chopped

• 3 cloves garlic, crushed

• 1 tin chopped tomatoes

• 1 small tin tomato paste

• 2 Tsp sugar

• 1.5 tins water (I use the tin from the chopped tomatoes)

• 1 bay leaf

• 1 Tsp oregano, finely chopped

• 1.5 cup vegetables of your choice

• Salt & pepper to taste

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Instructions

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In large saucepan, fry the onion, carrots, celery and garlic in a few tablespoons of oil until slightly golden. Add the mince and fry until the mince is browned. Add the tomatoes, sugar, water, herbs and vegetables. Cover and allow to simmer gently for about 15-20 minutes. If the sauce seems too thin, remove the lid, crank up the heat and allow the sauce to reduce slightly. Cook the pasta in plenty of salted water until al dente. Serve the cooked pasta topped with the Bolognese and a good sprinkling of grated cheese.

Ingredients

• Dash of oil

• 1 onion - finely chopped

• Pinch masala or hot curry powder

• 1 Tsp chilli powder

• 500g boneless lamb or mutton - cut into cubes or strips

• 3 cloves garlic - crushed or chopped

• 1 Tsp fresh ginger - finely chopped or grated

• 1 can chopped tomatoes

• 2 potatoes - cut into small cubes

• 2 carrots - cut into slices

• 1/2 Tsp sugar

• 1 Tsp salt

• 1/2 Tsp black pepper

• 1 loaf fresh white bread - uncut

• 2 fresh tomatoes - sliced

• 1 punnet fresh coriander leaves - to serve

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Instructions

Heat the oil in a potjie over a medium-hot fire and fry the onion for about 5 minutes until it becomes soft. Then add the masala and (optional) chilli powder and fry for 1–2 minutes until the pan becomes sticky. If the potjie starts to burn, add a very little bit of water – but only do this if it’s really necessary.
Add the meat, garlic and ginger, and stir-fry for about 1 minute. Throw in the tinned tomatoes, chopped potatoes and carrots, sugar, salt and pepper, then stir, scraping the bottom of the potjie with your spoon to loosen any and all sticky bits. Cover with a lid and simmer over medium-low coals for about 30 minutes, stirring now and again so that the bottom of the potjie doesn’t burn. If it does burn, it means your potjie is too dry.  Add a bit of water to rectify this but go easy. After 30 minutes, take off the lid and stick a fork into the potatoes to make sure they’re cooked through. As soon as the potatoes are soft, the meal is essentially ready. Cook uncovered for a few minutes to allow the sauce to become a thick gravy. As soon as this happens the curry is ready, so take the potjie off the fire. Taste and adjust with a bit of extra salt if it needs it. Cut the loaf of bread into quarters and then scoop or cut out the centres of each quarter loaf, essentially creating a ‘bowl’ of bread for the curry. Fill the hole of each quarter loaf with the curry and sauce. Serve the scooped out bread centre and a salad of tomato and fresh coriander leaves on the side.

Ingredients

• 1.2kg leg of lamb (butterflied)

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MARINADE:

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• juice of 1 lemon

• 10ml crushed garlic

• 15ml chopped thyme

• 10ml paprika

• 75ml olive oil

• 10ml Dijon mustard

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TO SERVE:

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• 8-12 pita breads

• 1 cucumber

• 125ml Greek yoghurt

• 15ml chopped mint

• 5ml crushed garlic

• 100g rocket

• 200ml hummus

• 150g sundried tomatoes in olive oil

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Method

Place the lamb in a shallow bowl. Mix all the marinade ingredients together and pour over the lamb, making sure it is well coated. Marinate overnight, or for at least 3 hours. Cook on a constant, medium indirect fire for 45 minutes for medium rare. You want to go to an hour for well done, but it will tend to be dry. Allow to rest before slicing. Make the tzatziki by grating the cucumber and mixing it with the yoghurt, mint and garlic. Slice the whole lamb and place it on a board with the tzatziki, rocket, hummus and roughly chopped sundried tomatoes so everyone can make their own lamb pitas. It’s a nice communal thing to do.

Ingredients

• 1 1/2 kg stewing lamb, bone in

• 1 1/2 cup full fat yoghurt

• 4 Tbs curry spice mix

• 2 onions, finely chopped

• 2 cloves garlic, mashed

• Oil for frying

• 1 can chopped tomatoes

• 1 Tbs sugar

• 1 Tsp salt

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Instructions

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Mix the yoghurt, spices in a large bowl, add the lamb pieces and mix well to ensure the lamb is coated, cover and place in the fridge for at least 6 hours but preferably overnight. Preheat the oven to 170°C. In a large ovenproof casserole with lid, gently fry the onions and garlic until soft and transparent, add the lamb and marinade, give it a good stir and turn up the heat. Add the tomatoes, sugar, salt and mix, place the lid on the dish and cook in the oven for 1 hour. Remove the lid and cook the curry for another hour. Check the seasoning and serve with naan breads, roti, steamed rice and some spicy chutney for extra heat.

Ingredients

• Sliced lamb neck on the bone

• Himalayan salt

• Black pepper

• 2 Tbs coconut oil

• 1 onion

• 2 cloves garlic, crushed

• 2 cinnamon sticks

• 1 Tsp ground cloves

• 2 Tsp honey, optional

• 3 bay leaves

• Zest of 1 orange

• 2-3 cup beef stock, homemade

• 2x 400g cans of artichokes

TO SERVE:

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• tomato salad

TO GARNISH:

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• extra fresh mint

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Instructions

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Place the lamb on a board and season well. Heat the coconut oil or tallow in a large heavy-based pot, add the lamb slices and brown on both sides. Toss in the onion, garlic, cinnamon sticks and cloves and cook until golden, then stir in the honey, if using, the bay leaves and orange zest. Pour in the stock, bring to a simmer, then reduce the heat and cook for 40 minutes. Add the artichokes and cook for another 20 minutes. Remove from the heat, season to taste, then stir in the fresh mint.

To serve:
Serve lamb with tomato salad and extra mint.