Slow-cooked lamb with onions & thyme

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• Riddler

  13 September 2012

  Riddler rated and commented on this recipe

  

  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!

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• Vicky T

  15 September 2012

  Vicky T commented on this recipe

  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!

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• Linda

  30 September 2012

  Linda rated and commented on this recipe

  

  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.

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• Poupado

  30 September 2012

  Poupado commented on this recipe

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

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• Mrs O'R

  04 November 2012

  Mrs O'R rated and commented on this recipe

  

  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!

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• Julie

  04 November 2012

  Julie rated this recipe

  

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• Kris

  11 November 2012

  Kris rated and commented on this recipe

  

  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!

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• GeorgieButler

  11 January 2013

  GeorgieButler rated and commented on this recipe

  

  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!

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• AllieB

  13 March 2013

  AllieB rated and commented on this recipe

  

  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.

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• gp6970

  20 March 2013

  gp6970 commented on this recipe

  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 :)

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• Zoe B

  21 March 2013

  Zoe B rated this recipe

  

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• Leila

  24 March 2013

  Leila rated and commented on this recipe

  

  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.

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• Sophie B

  25 March 2013

  Sophie B commented on this recipe

  Made this yesterday for the first time. Used rosemary and garlic instead of thyme and it was fantastic.....I cannot recommend it highly enough. The lamb just fell off the bone! Served it with gratin dauphinoise and green beans.

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• loxyfoxes

  01 April 2013

  loxyfoxes rated and commented on this recipe

  

  Had this yesterday for family Easter dinner. It was pretty special! Nobody left it alone and it ALL went! So I added flour to the onions- about four tbsp and cooked a whole leg. I added cloves of garlic, a couple of carrots and a veg stock cube to the pot as well. I left it cooking for five hours and it was magic. My other half thought it was nicer than Christmas dinner which I was a bit peeved to hear as that was a lot more effort and hard work to make! I would definitely recommend this delicious and simple dish to all.

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• alison

  06 April 2013

  alison commented on this recipe

  I have tried this recipe today ( using rosemary instead of thyme and added 100ml water to 200ml red wine ) and dont think I would do again as I found it only really tasted of red wine and the taste of the lamb disappeared. It was not very appealing in looks either. ( sorry )

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• alison

  06 April 2013

  alison commented on this recipe

  I have tried this recipe today ( using rosemary instead of thyme and added 100ml water to 200ml red wine ) and dont think I would do again as I found it only really tasted of red wine and the taste of the lamb disappeared. It was not very appealing in looks either. ( sorry )

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• susieone

  10 April 2013

  susieone rated and commented on this recipe

  

  I cooked this, but used a whole boned leg of lamb. It was wonderful and I think I'll do it again when the family visit. Other reports indicate that the gravy needs thickening. If the onions are sliced finely enough, they should break down to result in a gorgeous thick oniony winy gravy. I served it with saute potatoes and some golden carrots that I came across in Sainsbury's. (I'll buy them again too!)

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• trinnyloves2shop

  06 May 2013

  trinnyloves2shop rated and commented on this recipe

  

  Absolutely wonderful, the meat was so tender and the gravy was amazing, I did thicken mine with some flour

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Ingredients

• half a leg of lamb (about 1.25kg/2lb 12oz)
• 1kg onions (about 4 large ones)
• handful of thyme sprigs
• 300ml red wine
• large handful parsley

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 3.5 hours

Ingredients

• half a leg of lamb (about 1.25kg/2lb 12oz)
• 1kg onions (about 4 large ones)
• handful of thyme sprigs
• 300ml red wine
• large handful parsley

Per serving

731 kcalories, protein 63g, carbohydrate 21g, fat 39 g, saturated fat 19g, fibre 4g, salt 0.87 g

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