1.   Add all the vegetables and any liquid that accumulated in the pan, the bay leaf, and half the thyme sprigs with stems.

2.   Add bay leaf and remaining thyme sprig.

3.   Add garlic, whole thyme sprig and bay leaf.

4.   Add reduced chicken stock, thyme sprigs and rosemary sprig and a pinch of salt and pepper.

5.   Add lemon thyme sprigs and lemon juice and stir well, scraping bottom of pan.

6.   Add the wine and the thyme sprigs to the pan and bring to a boil over high heat.

7.   Discard thyme sprigs.

8.   Drizzle lamb juices around plates, and garnish with thyme sprigs.

9.   Discard the thyme sprigs and bay leaf.

10.   Garnish with additional thyme sprigs and serve immediately.