Slow-cooked lamb with onions & thyme

Slow-cooked lamb with onions & thyme

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(94 ratings)

Ready in 3.5 hours

Easy

Serves 4
Five ingredients, one pot, no effort. This meltingly tender lamb dish is satisfyingly rich, and virtually cooks itself

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal731
  • fat39g
  • saturates19g
  • carbs21g
  • sugars0g
  • fibre4g
  • protein63g
  • salt0.87g
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Ingredients

  • half a leg of lamb (about 1¼kg/2lb 12oz)
    Lamb

    Lamb

    laam

    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)
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • handful of thyme sprigs

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 300ml red wine
  • large handful parsley
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

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.

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Comments (127)

emilypaul88's picture
5

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
5

Delicious +++ A real winner. Lamb v. tender - just fell off the bone. Gravy lovely too.

annhodge's picture
5

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
5

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
5

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
5

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!

blimpy007's picture
4

Loved the sound of this but didn't have 3 hours so I cooked it @ 220C for 45 minutes then reduced heat t 160C for an hour and a half. Delicious.

blimpy007's picture
4

Loved the sound of this but didn't have 3 hours so I cooked it @ 220C for 45 minutes then reduced heat t 160C for an hour and a half. Delicious.

blimpy007's picture
4

Loved the sound of this but didn't have 3 hours so I cooked it @ 220C for 45 minutes then reduced heat t 160C for an hour and a half. Delicious.

blimpy007's picture
4

Loved the sound of this but didn't have 3 hours so I cooked it @ 220C for 45 minutes then reduced heat t 160C for an hour and a half. Delicious.

susiebonnie's picture
2

forgot to rate

susiebonnie's picture
2

If you enjoy the taste of lamb DO NOT COOK THIS as it was impossible to tell exactly which type of meat it was.
However I must say the gravy was really rich and the meat very tender, but as I am a lamb lover will not be cooking it again

cdunne's picture
5

Absolutely delicious! Will definitely make again.

kimkap's picture
5

This is such a simple and delicious way to cook a piece of lamb - it literally fell off the bone. My husband and I both love lamb my son not so much having said that he not only cleaned his plate up but asked if there was any lamb left - high praise indeed. Will definitely be doing this one again.

marian72's picture
5

Tried this recipe. Really liked it as did the kids. Turned the leftovers into a pie. Very nice

edooley's picture
5

Delicious! I made this today. Made a few alterations though. Didnt have any red wine so used Marsala wine instead. Also added a carrot and chopped celery stick and a few cloves of garlic and some fresh mint. Let it slowly roast for 4 hours while i went out and about. When I came home I had a delicious dish. The left over meat and sauce will do for a lovely shepards pie in the week. Something to look forward to after a hard day at work.
Definatley recommend trying this!

janrichardb's picture
2

I agree that this was very tasty and easy to cook. But I felt you lost the taste of the lamb - it was an expensive joint, and I think it would have been a better recipe applied to, say a joint of brisket, which is more cheap and cheerful. My family said they would have preferred an ordinary roast!

lyndafryer's picture

I followed the recipe exactly and it was delicious.Served it with creamy mash potatoes and fresh green beans.Will definatley serve it as a sunday roast too.So easy.Mmm

tussikind's picture
5

a really easy and satisfying dish!!!!!!!!!!!!!!!!!!

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