Recipes

1 kg lamb neck

olive oil

juice of 2 lemons

7–8 sprigs of thyme

small glass of water or broth

salt and pepper

Put the pan on the stove and cut the lamb neck into pieces a few centimetres in size. Sear the meat in the pan until nicely brown. Add the lemon juice, thyme, water or broth, and a little salt and pepper. Turn the heat down a bit and cover the pan with a lid. Leave the stew to simmer and, if necessary, add more liquid. At a sufficient temperature, it takes 40–50 minutes to cook. Serve with a simple tomato salad.