Moroccan Braised Lamb Neck Chops


  • 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


  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)