Preparation

Season the meat with salt, pepper, garlic, orange juice (include 2 or 3 slices) and the Honey. Marinate the meat for 24 hours.
In a light pan, fry the garlic in olive oil. When it is golden, place the pieces of lamb previously passed through flour. When necessary, add a little more olive oil. After the well-browned meat, water it with the leftover marinade sauce, stir well and cover. Let it cook on a low heat, about 20/30 minutes, until the meat is very tender. Be carefull not to let the water level too low, there should always be water in the pan.
Serve with french fries.

Note: For lamb connoisseurs, honey gives it an exquisite touch.