Neck Of Lamb With Lemon And Thyme
This recipe combines tender lamb with vibrant flavors of lemon and thyme, creating a mouthwatering dish that is sure to impress. The meat simmers slowly in a fragrant broth until it becomes irresistibly tender and infused with all the delicious herbs and seasonings. Served with crusty white bread and a refreshing Greek-style tomato salad, this dish is perfect for a flavorful and satisfying meal.
— Constant Cookbook
Ingredients
- 2 tbsp olive oil
- 1kg/2¼lb scrag
- juice of 1½ lemons
- 6-8 sprigs of thyme
- a wine glass of water, or lamb stock
- salt and fresh ground black pepper
- white bread
- Greek-style tomato
Instructions
- Heat the oil in a heavy-based saucepan. Add the lamb and allow it to sizzle and spit, turning occasionally until lightly browned all over.
- Add the lemon juice, thyme, water or stock, a little salt and plenty of pepper. Bring to the boil then turn down the heat to a gentle simmer and place a lid on the pan. Cook gently, turning the meat over occasionally, for about 50 minutes, until the meat is tender.
- Serve with plenty of good white bread and a perhaps a simple Greek style tomato and onion salad.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 5-6
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