Slow-cooked lamb with onions & thyme

Slow-cooked lamb with onions & thyme

  • 1
  • 2
  • 3
  • 4
  • 5
(87 ratings)

By

Magazine subscription – 3 issues for £3

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

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:

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

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
leilafrances's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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 :)

dishymummy's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this for Mothering Sunday and was thrilled with the result.
I used a whole leg of lamb so I ended up doubling up on all the ingredients. Wow eight onions is a lot but the flavour of the sauce was delicious. At the end of the 3 hours I sieved the onions and herbs leaving the sauce which I thickened with some cornflour on the hob in a saucepan. I was not only pleased with the taste of the sauce but also the amount as usually there isn't enough to go around. It served eight perfectly. The lamb was melt in the mouth. I will be making this again.

georgiebutler's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Better than Jamie Oliver's slow roast lamb recipe. This is so easy and tasty and is now regularly served up for Sunday lunch in our house. You do end up with lots of leftover red wine and onion sauce - I freeze it in batches and add it to Shepherds Pie and Bolognese sauces...fab!

kbezzant's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Wonderful! Enjoyed by all. The sauce does need thickening or reducing at the end in my view. I also added a desert spoon full of black currant jam (didn't have red currant jelly) which improved the flavour. Highly recommended!

hellipoos's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Having read earlier comments, coated lamb with seasoned flour before browning which made the sauce deliciously thick. Served with roasted root veg and sweet potato - delicious. Will be come a regular Sunday lunch from now on, my youngest daughter, who professes to not like lamb, had seconds!

neilandme's picture

Delicious served with green beans and flageolets (from a tin, rinsed and slowly reheated in water).

Linnyma's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Easy, tasty way to cook lamb. I had twice as much ingredients as I cooked it for a family gathering oh 8. I therefore cooked the lamb for 4 1/2 hours, it was very tender with plenty of gravy. Regarding the gravy I decided to liquidise 3/4 of it which seemed to thicken it nicely. It obviously needs plenty of seasoning too. I will definately cook this again.

vtrangmar's picture

Cooking this for the sixth time tomorrow, followed others advice and now always add some water instead of all the wine (young kids also). I also use half the amount of onions, as found them too much the first time. Love this recipe, so easy and tasty, have already impressed friends with it, hope to impress father-in-law tomorrow!

riddler's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I cooked this a couple of weeks ago but i replaced the red wine with stock as i'm not a big fan and thyme with rosemary as i couldn't get thyme. It was amazing! The meat fell off the bone it was so tender and the stock had become nice & thick so i just added some water & onion granules to make a gorgeous gravy. I also sliced/shredded the lamb and put it back in the pot to mix with the gravy. The kids loved it and are asking if we can have it every week!

julesthenorweegie's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this in my new slow-cooker, first attempt at using it and it worked! I put it on low and cooked it for about 6 hours instead of 3 hours in the oven. My only complaint is that there was too much liquid, but this could serve well as stock for a soup :) Delicious!

maryhamilton's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I cooked this in my slow cooker for about 6-7 hrs amazing. fell of the bone. Thickened the sauce with a little flour when frying the onions. will definitely do this recipe again.

remochic's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Cooked this for my family. Gave the meat a lovely taste, and kept the meat moist. Would do again!

jpsboro's picture

Loved it, after all the good comments I decided to make it. Easy and tasty.

botleypark402's picture
  • 1
  • 2
  • 3
  • 4
  • 5

The family loved it. Did it in the slow cooker. Apart from adding some garlic I stuck to the recipe and it was delicious. Will definitely make again and serve with mash to soak up the sauce.

horsey_66's picture

Scrumptious. Added some fresh rosemary too. Used one red onion and quite a few banana shallots. Part-cooked for 2.5 hrs the day before, then for another hour and a half on the day. Diluted what was left of the juice with more wine. Served with creamy mash and petit pois. So tender, tasty and simple to make.

liezeldutoit's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Amazing! Made this for friends over Easter, served it with some roasted potatoes and aubergines and rocket salad on the side. I will make this again as soon as I can think of an occasion

redcowpie's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Fantastic Lamb !!!! leave it to seal a little bit longer than suggested and it seems to taste even better. Would highly recommend this recipe.

beccamoore123's picture
  • 1
  • 2
  • 3
  • 4
  • 5

We found this incredibly greasy and fatty. Perhaps I had a very fatty leg of lamb but would much prefer to drain that fat off. The was just lamb fat mixed with wine, urgh.
I do agree the lamb was super tender though.

chrismryan's picture

Excellent dish. I cooked this at the weekend, roasting the lamb on Saturday for our Sunday dinner. I forgot about the lamb being in the oven, so it actually got about 4 hours cooking instead of 3 but the results were still superb. The juice had reduced a lot but I simply put it into a small saucepan and added water. The results were great. I will be doing this one again !

Pages

Questions

Tips