Slow-cooked lamb with onions & thyme

Slow-cooked lamb with onions & thyme

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(83 ratings)

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Cooking time

Ready in 3.5 hours

Skill level

Easy

Servings

Serves 4

Five ingredients, one pot, no effort. This meltingly tender lamb dish is satisfyingly rich, and virtually cooks itself

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
731
protein
63g
carbs
21g
fat
39g
saturates
19g
fibre
4g
sugar
0g
salt
0.87g

Ingredients

  • half a leg of lamb (about 1¼kg/2lb 12oz)
  • 1kg onions (about 4 large ones)
  • handful of thyme sprigs
  • 300ml red wine
  • large handful parsley

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Method

  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.

Recipe from Good Food magazine, January 2005

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Comments

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Bigspottedcat's picture
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Too Fatty I am afraid. I was not able to get the fat off, even after leaving the meat to rest overnight.

Anniepie29's picture

I made this for an Easter Passover Seder and it was absolutely delicious! I followed the recipe "almost", except that I used two crock pots (was making food for 16 people.... I did a shoulder in one pot and a leg in the other), making it on Saturday and then reheating on Sunday. I cut the number of onions in half (two sliced onions per crock pot instead of 4 each). It cooked in the crock pot for almost 8 hours and the meat was falling off the bone tender. Overnight, I had all of the meat stored in one container and the juice in another. The next day, all of the fat had congealed at the top, so I was able to get rid of all that fat! I set aside about 1/3 of the juice/onions, and put the meat and remaining juices back in one crock pot to reheat for the meal. Using a juicer/blender, I blended the set aside juice and onions along with about 1/4 cup of black currant jam... then poured this over all that was in the crock pot. Finished off with the thyme and parsley as suggested. It got very high reviews from the guests!!

j_ldavisuk's picture

This has become a firm family favourite since first making this 4 years ago. I normally use a third of the wine and the rest water. Last year I started adding a little redcurrant jelly to the gravy and everybody has said it tastes even better.

lizleicester's picture
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Easy peasy recipe. Put it in the slow cooker and ignored it for 6 hours the day before I needed it. Then popped it in the oven for 45 mins before serving it. 1kg onions was not just 4 - I needed 11 to get a kilo and could have had less although they did thicken the red wine and lamb juices to a delicious sauce.

jesz1987's picture
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Did this, 200ml Red wine, 100ml Lamb stock. Cut up Garlic, rosemary, mint and parsley mixed with olive oil rubbed lamb all over browned off well and put in slow cooker on low setting for 8 hours. Used half a leg about 1.6kg in weight and the dish was perfect. Used thickening granules at the end to get a lovely thick gravy. Well recommended.

meldenning1971's picture

Really very tasty! I added some garlic and cooked for half hour longer (large leg of lamb on the bone). Would definitely recommend! The gravy was delicious but I did add a bit of flour to thicken.

Hazel's Recipes's picture

Had family for Sunday lunch clean plates all round,like other's I thickened sauce with flour and added a lamb stock cube, will deffo use again .

Lover of Food's picture

Great recipe, I am a male who likes to dabble in cooking a meal for my Wife and friends and this easy to cook meal goes down so well with all that there is nothing left in the pot.
I have now done this recipe 4 times and the only adjustment I have made is to add a little water to the gravy when reheating.

greengourmet's picture

I add a tin of haricot beans for the last 30 minutes - it gives extra flavour and also thickens the sauce; haricot and lamb are a winning combination and it's all very easy - just finishing off the cooking time now - so hungry.

loopyleicester's picture

made this, was very nice, used a leg of lamb boneless cooked it slowly for hours! i would say add thickening as its runny, i added herbs and spices and a cube, hubby loved it, will be making again!!

hiyamod's picture

Just Amnazing .. simply and so so so yummy!! use a good meet it will be worth it.

carenscookin's picture

This is always a hit with my guests, i always use a leg of lamb. I add some lamb stock for extra flavour. When the lamb is cooked I take it out and let it rest then take it off the bone, shred it and add it back to the pan and let my guests help themselves. I serve it with roast potatoes and seasonal veg, fab!

townsends's picture

This is one of my favourites for a delicious and simple dinner party meal! Always goes down well and never fails even for someone who is not particularly great at following recipes!

trinnyloves2shop's picture
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Absolutely wonderful, the meat was so tender and the gravy was amazing, I did thicken mine with some flour

susieone's picture
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I cooked this, but used a whole boned leg of lamb. It was wonderful and I think I'll do it again when the family visit. Other reports indicate that the gravy needs thickening. If the onions are sliced finely enough, they should break down to result in a gorgeous thick oniony winy gravy. I served it with saute potatoes and some golden carrots that I came across in Sainsbury's. (I'll buy them again too!)

alisonraynor's picture

I have tried this recipe today ( using rosemary instead of thyme and added 100ml water to 200ml red wine ) and dont think I would do again as I found it only really tasted of red wine and the taste of the lamb disappeared. It was not very appealing in looks either. ( sorry )

alisonraynor's picture

I have tried this recipe today ( using rosemary instead of thyme and added 100ml water to 200ml red wine ) and dont think I would do again as I found it only really tasted of red wine and the taste of the lamb disappeared. It was not very appealing in looks either. ( sorry )

loxyfoxes's picture
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Had this yesterday for family Easter dinner. It was pretty special! Nobody left it alone and it ALL went! So I added flour to the onions- about four tbsp and cooked a whole leg. I added cloves of garlic, a couple of carrots and a veg stock cube to the pot as well. I left it cooking for five hours and it was magic. My other half thought it was nicer than Christmas dinner which I was a bit peeved to hear as that was a lot more effort and hard work to make! I would definitely recommend this delicious and simple dish to all.

leilafrances's picture
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This dish was amazing. I followed the recipe to the law. Served with red cabbage, dalphinoise potatoes and carrots. It was amazing and left overs today were even more tasty. Will do again with rosemary and garlic next time.

gp6970's picture

Wow, Lamb was amazing, anyone thats saying it doesnt look good, then you need to spend a bit more time browning the joint off first. Used a bit of flour in the onions to get a thicker sauce and worked a treat. The meat just fell off the bone. When the girlfriend got home from work she thought I had spent all afternoon cooking it> It took me 20 minutes to do the lot, bust she doesnt use this site so thats our secret :)

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