Slow-cooked lamb with onions & thyme

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• Richard

  09 November 2009

  Richard rated and commented on this recipe

  

  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.

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• viktory

  16 November 2009

  viktory rated and commented on this recipe

  

  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.

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• star

  06 December 2009

  star rated and commented on this recipe

  

  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!!

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• Cupcake

  21 December 2009

  Cupcake rated and commented on this recipe

  

  Firstly this recipe is confusing. I prepped the lamb as per the video. However the rosemary burned while browning the meat. Had to wash the pot... The onions also burned while this was in the oven. The lamb was very tender but it wasnt anything special. Definitely one to avoid.

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• LV20000

  20 January 2010

  LV20000 rated this recipe

  

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• Norma

  23 January 2010

  Norma rated this recipe

  

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• raymondo65

  18 February 2010

  raymondo65 rated this recipe

  

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• Catherine Bongiorno

  09 March 2010

  Catherine Bongiorno rated this recipe

  

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• katrina

  14 March 2010

  katrina rated this recipe

  

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• redhead

  03 May 2010

  redhead rated and commented on this recipe

  

  Absolutely gorgeous and tender lamb. Followed the recipe but added garlic and half a bottle of red wine and left for 5 hours. The meat fell off the bone and served with roast potatoes and carrots. Heavenly.

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• cath34980

  28 May 2010

  cath34980 commented on this recipe

  Don't replace the red wine with Chardonnay!! :(

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• kym

  08 June 2010

  kym rated and commented on this recipe

  

  This was really lovely, it was so tender and tasty, I blended the remaining sauce and thickened it with a few gravey granules, a great sunday lunch recipe for when you are busy, as you can just leave it cooking without needing any attention.

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• Rachel

  07 July 2010

  Rachel rated and commented on this recipe

  

  The meat just fell off the bone and then melted in the mouth - lovely!

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• TLR

  01 August 2010

  TLR rated and commented on this recipe

  

  I used this recipe but used braising lamb and added chicken stock ... left it bubbling in the oven on a low heat all day and it was lovely!

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• tussikind

  01 September 2010

  tussikind rated and commented on this recipe

  

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

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• lyndylou

  18 September 2010

  lyndylou commented on this recipe

  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

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• Jan

  04 October 2010

  Jan rated and commented on this recipe

  

  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!

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• Dilys

  31 October 2010

  Dilys rated and commented on this recipe

  

  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!

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• marian

  05 November 2010

  marian rated and commented on this recipe

  

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

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• kimkap

  01 January 2011

  kimkap rated and commented on this recipe

  

  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.

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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 63.0g, carbohydrate 21.0g, fat 39.0 g, saturated fat 19.0g, fibre 4.0g, salt 0.87 g

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