Slow-cooked lamb with onions & thyme

Slow-cooked lamb with onions & thyme

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(84 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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janerowe's picture

Does anyone know the cooking time in a slow cooker?

redcowpie's picture
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The best lamb I have ever cooked, such a simple recipe producing great flavours.

joxerp's picture

how long would it take to cook a whole leg of lamb?

laserenidad's picture

The best lamb EVER!! I did it with a boned leg, which was already rolled but next time I will do it with an opened-out one as I think it needed seasoning inside. Cooked it a bit longer than suggested as I wanted to shred it. Added some quince jelly and some extra wine to the sauce at the end and served it shredded on a bed of creamy mash with peas in the mash and the sauce. It was FABULOUS!!

archiescroft's picture
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Did this today with a leg of Scottish Lamb... 4 hours at 130 ish.. Best lamb and sauce I have ever had the pleasure of cooking... Thank you!

katyawillems's picture

Hi - can I do this recipe in the slow cooker?

Katya

katyawillems's picture

Hi - I'd really like to do this recipe in a slow cooker. Do you think it would work?

Katya

fr4nzi's picture
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Added garlic... Phenomenally tender!

techno_bimbo's picture
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An absolutely fantastic recipe. I've made it several times now, sometimes using the standard recipe, sometimes using Rosemary & garlic, sometimes adding a dollop of redcurrant sauce. It's always so tender & tasty.

bosleyp's picture

We used the conventional oven temp, but reduced the onions to about half-quantity. After 1 hour, added (raw) carrots and turnips, chopped to about 1" cubes. Then carried on cooking for about 1 1/2 hours until ready to roast pots and parsnips, leaving all in for another hour. Kept lamb etc warm while I boosted oven temp to crisp pots a bit.
Served with broccoli.
Definitely on the future menu list.

allie80's picture
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Really delicious, lamb just falls off the bone and is very tender. Made moussaka with the left over meat and juices and it really made it lovely and rich.

nbarrow08's picture

i made this last night, but did make a few changes... firstly because i read all the comments and secondly i cooked it in the slow cooker for 10 hours. i added lamb stock to the wine (about 3/4 pint) and only added 2 large onions. (this is because i wanted to make sure it still tasted of lamb and the wine and onions didnt take over!!) i also thickened at the end and served with crushed new potatoes, broccolli and baby carrots.... must say it was beautiful and was very much enjoyed by my family and friends :)

emilypaul88's picture
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5 stars

emilypaul88's picture
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This was lovely we didnt have to add anymore wine and it just fell off the bone and had so much flavour I have and will continue to recommend this recipe. We also cooked a joint of beef (without the hebs) in the same way the other day that turned out just as well. Very pleased.

Annie M's picture
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Delicious +++ A real winner. Lamb v. tender - just fell off the bone. Gravy lovely too.

annhodge's picture
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Made this dish yesterday for a dinner party. It was absolutely delicious, everybody loved it and had seconds! I served it with dauphinous potatoes and roasted aubergines, courgettes and peppers. Just perfect together.

I swapped the thyme for rosemary and used a whole leg of lamb with a half bottle of wine and cooked for 5 1/2 hours. It melted in the mouth. Also I didn't have to thicken the sauce - it was just perfect and delicious.

Absolutely perfect for a dinner party as the timing doesn't have to be too precise. Highly recommend.

gumbieben's picture
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Excellent... added some flour to thicken the sauce... Lamb tasted perfectly Lamby, athough you'd have to like red wine taste too!

laura9944's picture

Really yummy, I also thickened the sauce

bethocallaghan's picture
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Really nice. Used a very small half leg (only about 600g with bone) and it fed two of us - obviously less onions as well.

nattienoo's picture
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Simply beautiful! Will never cook lamb another way now. So succulent, tasty and tender. Can't wait to eat it again. I do this at Easter and it goes down a treat!

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