Slow-cooked lamb with onions & thyme
Five ingredients, one pot, no effort. This meltingly tender lamb dish is satisfyingly rich, and virtually cooks itself
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 3.5 hours
- Firstly, prepare the lamb. Heat oven to 160C/fan140C/gas 3. Wipe the meat all over and season well. Heat 3 tbsp of olive oil in a large heavy flameproof casserole, add the meat and fry all over on a fairly high heat for about 8 mins, turning until it is evenly well browned. Remove to a plate.
- Thinly slice the onions. Add to the pan and fry for about 10 mins, until softened and tinged with brown. Add a few of the thyme sprigs and cook for a further minute or so. Season with salt and pepper.
- Sit the lamb on top of the onions, then add the wine. Cover tightly. Bake for 3 hrs. You can make to this stage up to 2 days in advance, then reheat for 45 mins.
- To finish off, strip the leaves from 2 thyme sprigs and chop them with the parsley. Scatter over before serving.
Per serving
731 kcalories, protein 63g, carbohydrate 21g, fat 39 g, saturated fat 19g, fibre 4g, salt 0.87 g
Recipe from Good Food magazine, January 2005.
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http://www.bbcgoodfood.com/recipes/1826/
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 3.5 hours
So simple one-pot
Ingredients
Per serving
731 kcalories, protein 63g, carbohydrate 21g, fat 39 g, saturated fat 19g, fibre 4g, salt 0.87 g
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