Neck of lamb with lemon and thyme

Prep time less than 30 mins

Cook time less than 30 mins

Serves 5-6

Neck of lamb is a cheaper cut of meat, but no less delicious if cooked long and slow with plenty of seasoning.

Method

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.

2 tbsp olive oil
1kg/2Â¼lb scrag end of neck of lamb, on the bone, or chops from the neck end, or both
juice of 1Â½ lemons, plus a little thinly pared rind
6-8 sprigs of thyme
a wine glass of water, or lamb stock
salt and fresh ground black pepper

juice of 1Â½ lemons, plus a little thinly pared rind

6-8 sprigs of thyme

Greek-style tomato and onion salad

salt and fresh ground black pepper

2 tbsp olive oil

1kg/2Â¼lb scrag end of neck of lamb, on the bone, or chops from the neck end, or both

a wine glass of water, or lamb stock

white bread

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