- half a leg of lamb (about 1¼kg/2lb 12oz)
A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…
- 1kg onion (about 4 large ones)
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- handful of thyme sprigs
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 300ml red wine
- large handful parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Want to see what this recipe costs at different supermarkets? Compare in one place here:
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.