Slow-cooked lamb with onions & thyme

Recipe uploaded by

Mary Cadogan

28 ratings

Recipe by Mary Cadogan

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1. Video tutorial: Preparing a leg of lamb

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.

Per serving

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

Latest comments and suggestions

Results 21-40

• Karti

  25 December 2008

  Karti rated and commented on this recipe

  

  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 ;)

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• Dee Russell

  15 February 2009

  Dee Russell rated and commented on this recipe

  

  Definitely a winner and I don't even like lamb! All the family gobbled this one up with roast tatties, roast carrot and parsnip and a bit of broccoli on the side.

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• k9todd

  30 March 2009

  k9todd rated and commented on this recipe

  

  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.

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• Jenna

  03 April 2009

  Jenna rated and commented on this recipe

  

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

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• Zot the Bot

  13 April 2009

  Zot the Bot rated and commented on this recipe

  

  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!

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• Pat Evans

  14 April 2009

  Pat Evans commented on this recipe

  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.

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• Violet

  01 June 2009

  Violet commented on this recipe

  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.

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• Carol

  22 June 2009

  Carol rated and commented on this recipe

  

  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.

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• Rosee

  29 June 2009

  Rosee commented on this recipe

  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)

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• Rosee

  12 July 2009

  Rosee rated and commented on this recipe

  

  '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!!!!)

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• Hannah

  25 July 2009

  Hannah rated and commented on this recipe

  

  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.

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• Mandy Recipe

  01 August 2009

  Mandy Recipe commented on this recipe

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

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• Winston

  17 August 2009

  Winston rated and commented on this recipe

  

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

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• Doka

  30 August 2009

  Doka rated this recipe

  

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• helen

  05 September 2009

  helen rated and commented on this recipe

  

  Yummy :D

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• Lala

  21 September 2009

  Lala rated and commented on this recipe

  

  Truly delicious and easy to cook.

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• Lucy

  23 September 2009

  Lucy rated and commented on this recipe

  

  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.

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• AprilShowers

  28 September 2009

  AprilShowers commented on this recipe

  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...

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• sjy

  27 October 2009

  sjy rated and commented on this recipe

  

  divine xx

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• Karen

  31 October 2009

  Karen commented on this recipe

  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!

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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

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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