Lemon Juice v. Lemon Thyme

I saw an Italian recipe on PBS yesterday. Small tomatoes, fresh thyme, garlic cloves -- seasoned with sea salt and pepper, sprinkled over with olive oil and lemon juice -- roasted for about 40 minutes. Serve cold.

I decided to give it a try tonight (to chill and serve tomorrow). When I went out in the front yard in my pajamas to pick some fresh thyme from my flower bed, I remembered -- this is lemon thyme, not plain thyme.

So I went ahead and used it, and deleted the lemon juice.

Is this going to work?
Or is my assuming that lemon thyme = lemon juice + thyme naive?

Pooks

From: patricia burroughs
To: anglican@list.stsams.org
Subject: Cooking/Herb question
Date: Sun, 25 May 2003

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From: Sibyl Smirl

Probably a little naive--I'd use the lemon juice _and_ the lemon thyme. Lemon juice is strong enough to compete and blend with other strong flavors, Lemon thyme is lemony, all right, but very delicate--nice for adding a hint of lemon to something equally delicate, but I don't think it could even be noticed among the garlic and tomatoes. Another point is that lemon juice will add acid to the chemistry of the dish, and lemon thyme can't.

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From: Andrew H. Auld

Lemon thyme is just a different species in the Thyme family - the scientific name means sort of "thyme with a citrus odor" - I don't know that it'd substitute for lemon - the flavor may be too subtle (more aromatic than actual flavoring, and you'd definitely lose the acid qualitites of the citrus, but that might not hurt if it's just tomatoes you're putting it on.

Andrew H. Auld - who goes robust when it comes to spices, not subtle....