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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kartibok's picture
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Wonderful dish, simple with very few ingredients.

We cooked a meal for just two but all the portions were halved. We used a small bottle of Claret but left it in for about 4.5 hours in a slow crock pot cooker.

Will definitely do again.

K
;)

kipperelli's picture
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flipping lovely! did it with lamb shoulder (though trimmed some of the fat off) and it was delicious. Agree with the comment about it not looking appetising it looked purply reddish but added a drop of gravy browning and it was rich and gorgeous looking. Will definitely do this again

sineadclerkin's picture
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Did all of the cooking the day before then reheated as per the recipe.... disaster.... was still stone cold when i attempted to carve... guests had to wait another 1.5 hours for dinner, still wasn't piping hot... very embarrassing!!

f1madxxx's picture
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This was amazing the lamb fell off the bone, and was very tasty. I used Rosemary instead of thyme too.

ClaireC by the Sea's picture

Absolutely delicious! Recipe worked a treat! Although...I did have two legs of lamb...one supermarket boneless leg of lamb and one bone in leg (I was curious to see how the different joints would turn out and was stuffed full with lamb over the easter weekend...what a tragedy!!) and the difference between the two joints with the same recipe...unblelievable! So...bone in legs of lamb every time from now on! So much more tender...melt in the mouth.

I did add some carrots, garlic and celery aswell as the onion at the initial stage to get a more varied flavour as thought the sauce might be a little to onion-y.

I also thickened it at the end and might even run some mint and redcurrant sauce through next time for a variation on the sauce.

Will only do lamb this way from now on and can't wait to do it again!

recanati's picture

Sorry not a favourite for me - the meat tasted good but not appealing to look at - I did thicken the sauce and I added two garlic cloves - I served it with creamed potatoe and green beans.

louisehowe's picture
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I also cooked this on Easter sunday very simple and delicious.

kickingkatie's picture
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I cooked this on Easter sunday using may 30 year old slow cooker and it came out perfectly - such a good way to cook lamb. perfect. served with roast potatoes, and veg

sandien's picture

Cooked this recipe on sunday in my slow cooker the lamb
was really tender. thickend the sauce up at the end of cooking
it was really tasty. Served it with crispy roast potatoes and
veg.

ghensler's picture
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was really nice. when went shopping couldnt remember which herb so in the end bought rosemary safe option (knew it wasnt that!) anyway it was delicious also added fresh carrots with tops on in the roasting pot. Had a smaller joint of lamb and was boneless (although added the same amout of wine). The meat was delicious and tender but couldnt tell it was lamb kind of lost the taste of the lamb with the wine. Would I cook it again probably not but it was delicious and thoroughly enjoyed it. Reason i wouldnt cook it again couldnt taste the lamb - however it was very tasty and the meat was very tender.

wippypippy's picture
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never cooked lamb before but this was delicious
I added some crushed cloves of garlic and a sprinkling of plain flour through the softened onions as other comments had said the sauce needed to be a bit thicker and this was a delicious rich sauce -it was a real hit and one of the best meals I have cooked.
The sauce was yummy and just the right thickness.
I served with roast potatoes and veg will definitly do again as people will think you have slaved over this for hours when in reality it is the oven that does all the work!!

feediddlydee's picture

this is delicious-put in oven on timer and went for a long walk with the dog-came home to the most divine aromas-used 200ml of port with rosemary and 100ml lamb stock-was sweeter than recipe as had called for red wine but went well with the flavors of the lamb.

princessdaisy's picture
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Lovely simple recipe, used a large leg of lamb and roasted for about 5 hours in all. Firm favourite with everyone. Served with roasted veg and cauliflower. Leftovers were moist and flavoursome next day.

gem090383's picture

This was so tasty. I will always cook my lamb like this now! i did add more wine about half an hour before the end of the cooking time. Probably used about 1/2 a bottle in total.

alicealice10's picture
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Made this as Sunday lunch today, but as I had no thyme substituted rosemary and garlic. It was beautiful, meltingly tender, and though I worried about there not being enough sauce, or the sauce drying out, a wonderful, copious amount was revealed which tasted just delicious. Fabulous and definitely one for my repertoire. I'll seriously think about not roasting leg of lamb again!

issie1414's picture

Had friends round for lunch today and thought I would try this out.
It was wonderful and so full of flavour and so tender
Will cook this way again.
My friends have taken the recipe to try

cookles's picture

simply have try this one.slow cooking is best.especially for lamb.

jowessell's picture
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Fabulous - I have made this plenty of times, always delicious and so easy. I thicken the sauce prior to serving. Serve with lots of roast potatoes! Yummy!

helenweir's picture
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The only thing I'd do differently is thicken up the sauce slightly at the end. Otherwise lovely.

gallopinggoose's picture
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This is the best roast lamb I have cooked and so easy to make. I always cook this for special occasions and dinner parties, I have been asked for the recipe so many times I have lost count!

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