Neck of lamb with lemon and thyme

Fruit and vegetables

juice of 1½ lemons, plus a little thinly pared rind
6-8 sprigs of thyme
Greek-style tomato and onion salad

Cooking ingredients

2 tbsp olive oil
salt and fresh ground black pepper

Baking and patisserie

white bread

Meat, fish and poultry

1kg/2¼lb scrag end of neck of lamb, on the bone, or chops from the neck end, or both

Other

a wine glass of water, or lamb stock

Back to recipe