Slow-cooked lamb with onions & thyme

Slow-cooked lamb with onions & thyme

  • 1
  • 2
  • 3
  • 4
  • 5
(86 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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it 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
bimbobaby's picture
  • 1
  • 2
  • 3
  • 4
  • 5

this was delicious. i did it for my family for sunday lunch. i did as the recipe asked but popped it in the slow cooker over night & let it cook for about 13-14 hours on the lowest setting. the lamb was so tender & just melted in the mouth. i wasn't sure i would like the sauce but it was very tasty! served with mashed carrot & sweede. roast parsnips, roast sweet potato, broccoli, cauliflour & roast potato's. everybody was impressed & i will be doing this again!!

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

This dish is very easy to prepare and is meltingly tender and flavoursome. We use a whole leg of lamb and usually cook for an additional 30 minutes of so. Strain the juices and use to make the gravy. The only way to cook a leg of lamb in my opinion.

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

I really dislike lamb, or should I say I used to dislike lamb. Cooked this yesterday and it was delicious. I turned the heat down a bit and cooked it for about 4 1/2 hours, then "carved" it with a fork.

karenmc's picture

I've made this about 6 times now and it never fails me! I do add 100 ml water and 200ml red wine instead of the 300ml wine as it is too rich for my young kids otherwise. Love it!

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

divine xx

naomikendle's picture

Really delicious and tender. Have cooked lots of good recipes from this website but this is the first one I have been compelled to comment on. Will definitely cook again, and again...

missy900's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really lovely recipe. Substituted leg of lamb with shoulder, 2 onions instead of 4 and just over half a bottle of red wine (plus thyme and parsley). Cooked on a low heat for around 3 1/2 hours and it was falling off the bone by the end. Served it with jacket potatoes coated in sea salt and butter, topped off with sauce from the lamb.

lalashisha01's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Truly delicious and easy to cook.

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

Yummy :D

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

Delicious! I added a couple of tablespoons of tomato paste and some carrots and garlic and it worked fantastically.

bikerchickett's picture

Add black olives, garlic and anchovies for a wonderful flavour.

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

This was my first time cooking lamb and it didn't turn out quite as tender as I'd hoped. I used a smaller piece of lamb (0.82kg) but still cooked it for 3 hrs, and wonder if i should have done it for less as it wasn't as tender as the other reviews stated.
I also had to thicken the sauce as it hadn't thickened at all during cooking. It was nice though, and my boyfriend loved it so i'll make it again.

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

'Have just cooked lamb as above - but with half bulb crushed garlic -juice of whole lemon and mint leaves from the garden, rubbed over after searing. 'Used half pint of water instead of the red wine - mebbe will use white wine next time - but this lamb is WELL YUMMEEEEE!!!! serving with home made rattatoui (onion, peppers, aubergine n tin of toms, tom pureee and threw in sum oregano) and cauli...... they all seem well impressed! - oh n made the 'Yummy Skrummy Carrot Cake' too - errm think will serve seperately!!!! (just louRve this site!!!!)

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

I cooked two legs of lamb as there were 7 of us. I agree with ‘Gbobs’, in that the lamb lost its flavour. It was totally overpowered by the taste of the wine. I thickened the sauce with granules. It was very rich!!! – but nice! 'Will defiantly cook this way again though, as the meat was so tender (as with any pot roast), but will use a little water instead of wine with lemon juice, garlic and rosemary for a milder flavour. (‘Served this with veg and ‘Parmesan’ potatoes, which were SKRUMPSIOUS!!!! Mmmmm)

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

Devine! I have made this many times now. I think the thyme is a must, but I will try it with rosemary soon. I think the secret to making it really taste and look good is to brown the meat and onions very well in the beginning. For reheating it should be taken out of the fridge long before the time so it has time to come to room temperature before going into the oven, also reheating should be at a higher temperature, probably about 190.

lindenfaerie's picture

For once I was able to join the family for a Sunday morning walk as this dish could be left to cook. We were greeted by a delicious aroma on our return and although I made enough for 10 hoping to freeze a portion or two, 7 of us polished it off! A wonderful flavoursome dish which will be repeated often.

annieevans's picture

Having discovered this is a Mary Cadogan recipe, I was not surprised that it was easy and delicious. The flavours of thyme, onion and red wine were a wonderful combination. I carved the lamb and served it on a bed of the onion gravy, with a dish of haricot beans with tomatoes, garlic and shallots. I was also lucky enough to have some left over to make an equally delicious shepherd's pie.

zoe1588's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Beautiful. I've done this with a whole leg and also just the shank. The meat is so tender, it virtually falls off the bone. I prefer this way of cooking lamb now for sunday lunch rather than just straight forward normal roasting, the flavour and tenderess is well worth the wait!

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

Absolutly fabulous! My 1 and 3 year old children gobbled it up. I have never eaten such tender lamb.

k9todd's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Cooked two boned legs of lamb for a dinner party for twelve people. Had to use two casseroles and a bottle of wine in each of them. Cooked both for over 5 hours but left enough time to cut and reheat before my guests arrived. Tasted absolutely fantastic. A really easy, safe and tasty meal - but not cheap! Would do again and perhaps add more vegetables for a change.

Pages

Questions

Tips