Slow-cooked lamb with onions & thyme

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1. 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.
2. 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.
3. 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.
4. 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

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• Carol

  01 December 2007

  Carol rated and commented on this recipe

  

  This is the best roast lamb I have cooked and so easy to make. I always cook this for special occasions and dinner parties, I have been asked for the recipe so many times I have lost count!

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• Helen's

  03 December 2007

  Helen's rated and commented on this recipe

  

  The only thing I'd do differently is thicken up the sauce slightly at the end. Otherwise lovely.

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• Jo Wessell

  04 January 2008

  Jo Wessell commented on this recipe

  Fabulous - I have made this plenty of times, always delicious and so easy. I thicken the sauce prior to serving. Serve with lots of roast potatoes! Yummy!

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• Jo Wessell

  04 January 2008

  Jo Wessell rated this recipe

  

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• fifi

  17 February 2008

  fifi commented on this recipe

  simply have try this one.slow cooking is best.especially for lamb.

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• issie1414

  17 February 2008

  issie1414 commented on this recipe

  Had friends round for lunch today and thought I would try this out. It was wonderful and so full of flavour and so tender Will cook this way again. My friends have taken the recipe to try

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• alison

  03 March 2008

  alison rated and commented on this recipe

  

  Made this as Sunday lunch today, but as I had no thyme substituted rosemary and garlic. It was beautiful, meltingly tender, and though I worried about there not being enough sauce, or the sauce drying out, a wonderful, copious amount was revealed which tasted just delicious. Fabulous and definitely one for my repertoire. I'll seriously think about not roasting leg of lamb again!

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• Gemma Russell

  03 March 2008

  Gemma Russell commented on this recipe

  This was so tasty. I will always cook my lamb like this now! i did add more wine about half an hour before the end of the cooking time. Probably used about 1/2 a bottle in total.

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• pinkie

  03 March 2008

  pinkie rated and commented on this recipe

  

  Lovely simple recipe, used a large leg of lamb and roasted for about 5 hours in all. Firm favourite with everyone. Served with roasted veg and cauliflower. Leftovers were moist and flavoursome next day.

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• feefee

  09 March 2008

  feefee commented on this recipe

  this is delicious-put in oven on timer and went for a long walk with the dog-came home to the most divine aromas-used 200ml of port with rosemary and 100ml lamb stock-was sweeter than recipe as had called for red wine but went well with the flavors of the lamb.

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• Gayns

  16 March 2008

  Gayns rated and commented on this recipe

  

  never cooked lamb before but this was delicious I added some crushed cloves of garlic and a sprinkling of plain flour through the softened onions as other comments had said the sauce needed to be a bit thicker and this was a delicious rich sauce -it was a real hit and one of the best meals I have cooked. The sauce was yummy and just the right thickness. I served with roast potatoes and veg will definitly do again as people will think you have slaved over this for hours when in reality it is the oven that does all the work!!

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• Gbobs

  23 March 2008

  Gbobs rated and commented on this recipe

  

  was really nice. when went shopping couldnt remember which herb so in the end bought rosemary safe option (knew it wasnt that!) anyway it was delicious also added fresh carrots with tops on in the roasting pot. Had a smaller joint of lamb and was boneless (although added the same amout of wine). The meat was delicious and tender but couldnt tell it was lamb kind of lost the taste of the lamb with the wine. Would I cook it again probably not but it was delicious and thoroughly enjoyed it. Reason i wouldnt cook it again couldnt taste the lamb - however it was very tasty and the meat was very tender.

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• sandie

  24 March 2008

  sandie commented on this recipe

  Cooked this recipe on sunday in my slow cooker the lamb was really tender. thickend the sauce up at the end of cooking it was really tasty. Served it with crispy roast potatoes and veg.

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• kcikingkatie

  27 March 2008

  kcikingkatie rated and commented on this recipe

  

  I cooked this on Easter sunday using may 30 year old slow cooker and it came out perfectly - such a good way to cook lamb. perfect. served with roast potatoes, and veg

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• Louise Howe

  27 March 2008

  Louise Howe rated and commented on this recipe

  

  I also cooked this on Easter sunday very simple and delicious.

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• Kay

  01 April 2008

  Kay commented on this recipe

  Sorry not a favourite for me - the meat tasted good but not appealing to look at - I did thicken the sauce and I added two garlic cloves - I served it with creamed potatoe and green beans.

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• claire

  16 April 2008

  claire commented on this recipe

  Absolutely delicious! Recipe worked a treat! Although...I did have two legs of lamb...one supermarket boneless leg of lamb and one bone in leg (I was curious to see how the different joints would turn out and was stuffed full with lamb over the easter weekend...what a tragedy!!) and the difference between the two joints with the same recipe...unblelievable! So...bone in legs of lamb every time from now on! So much more tender...melt in the mouth. I did add some carrots, garlic and celery aswell as the onion at the initial stage to get a more varied flavour as thought the sauce might be a little to onion-y. I also thickened it at the end and might even run some mint and redcurrant sauce through next time for a variation on the sauce. Will only do lamb this way from now on and can't wait to do it again!

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• F1madxxx

  25 April 2008

  F1madxxx rated and commented on this recipe

  

  This was amazing the lamb fell off the bone, and was very tasty. I used Rosemary instead of thyme too.

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• pinkie

  04 June 2008

  pinkie rated and commented on this recipe

  

  Did all of the cooking the day before then reheated as per the recipe.... disaster.... was still stone cold when i attempted to carve... guests had to wait another 1.5 hours for dinner, still wasn't piping hot... very embarrassing!!

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• kipperelli

  30 August 2008

  kipperelli rated and commented on this recipe

  

  flipping lovely! did it with lamb shoulder (though trimmed some of the fat off) and it was delicious. Agree with the comment about it not looking appetising it looked purply reddish but added a drop of gravy browning and it was rich and gorgeous looking. Will definitely do this again

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Ingredients

• half a leg of lamb (about 1.25kg/2lb 12oz)
• 1kg onions (about 4 large ones)
• handful of thyme sprigs
• 300ml red wine
• large handful parsley

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Difficulty and servings

Serves 4

Preperation and cooking times

Ingredients

• half a leg of lamb (about 1.25kg/2lb 12oz)
• 1kg onions (about 4 large ones)
• handful of thyme sprigs
• 300ml red wine
• large handful parsley

Per serving

731 kcalories, protein 63g, carbohydrate 21g, fat 39 g, saturated fat 19g, fibre 4g, salt 0.87 g

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