Slow-cooked lamb with onions & thyme

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• Speckled Egg

  01 January 2011

  Speckled Egg rated and commented on this recipe

  

  Absolutely delicious! Will definitely make again.

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• susiebonnie

  16 January 2011

  susiebonnie commented on this recipe

  If you enjoy the taste of lamb DO NOT COOK THIS as it was impossible to tell exactly which type of meat it was. However I must say the gravy was really rich and the meat very tender, but as I am a lamb lover will not be cooking it again

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• susiebonnie

  16 January 2011

  susiebonnie rated and commented on this recipe

  

  forgot to rate

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• vivian

  20 February 2011

  vivian commented on this recipe

  Loved the sound of this but didn't have 3 hours so I cooked it @ 220C for 45 minutes then reduced heat t 160C for an hour and a half. Delicious.

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• vivian

  20 February 2011

  vivian commented on this recipe

  Loved the sound of this but didn't have 3 hours so I cooked it @ 220C for 45 minutes then reduced heat t 160C for an hour and a half. Delicious.

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• vivian

  20 February 2011

  vivian rated and commented on this recipe

  

  Loved the sound of this but didn't have 3 hours so I cooked it @ 220C for 45 minutes then reduced heat t 160C for an hour and a half. Delicious.

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• vivian

  20 February 2011

  vivian commented on this recipe

  Loved the sound of this but didn't have 3 hours so I cooked it @ 220C for 45 minutes then reduced heat t 160C for an hour and a half. Delicious.

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• nattienoo

  10 March 2011

  nattienoo rated and commented on this recipe

  

  Simply beautiful! Will never cook lamb another way now. So succulent, tasty and tender. Can't wait to eat it again. I do this at Easter and it goes down a treat!

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• Beth

  02 April 2011

  Beth rated and commented on this recipe

  

  Really nice. Used a very small half leg (only about 600g with bone) and it fed two of us - obviously less onions as well.

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• laurasaurus

  17 April 2011

  laurasaurus commented on this recipe

  Really yummy, I also thickened the sauce

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• Gumbieben

  25 April 2011

  Gumbieben rated and commented on this recipe

  

  Excellent... added some flour to thicken the sauce... Lamb tasted perfectly Lamby, athough you'd have to like red wine taste too!

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• I love cooking

  01 May 2011

  I love cooking rated and commented on this recipe

  

  Made this dish yesterday for a dinner party. It was absolutely delicious, everybody loved it and had seconds! I served it with dauphinous potatoes and roasted aubergines, courgettes and peppers. Just perfect together. I swapped the thyme for rosemary and used a whole leg of lamb with a half bottle of wine and cooked for 5 1/2 hours. It melted in the mouth. Also I didn't have to thicken the sauce - it was just perfect and delicious. Absolutely perfect for a dinner party as the timing doesn't have to be too precise. Highly recommend.

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• Anne

  18 May 2011

  Anne rated and commented on this recipe

  

  Delicious +++ A real winner. Lamb v. tender - just fell off the bone. Gravy lovely too.

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• Emilyp88

  05 June 2011

  Emilyp88 commented on this recipe

  This was lovely we didnt have to add anymore wine and it just fell off the bone and had so much flavour I have and will continue to recommend this recipe. We also cooked a joint of beef (without the hebs) in the same way the other day that turned out just as well. Very pleased.

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• Emilyp88

  05 June 2011

  Emilyp88 rated and commented on this recipe

  

  5 stars

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• nbarrow

  02 September 2011

  nbarrow commented on this recipe

  i made this last night, but did make a few changes... firstly because i read all the comments and secondly i cooked it in the slow cooker for 10 hours. i added lamb stock to the wine (about 3/4 pint) and only added 2 large onions. (this is because i wanted to make sure it still tasted of lamb and the wine and onions didnt take over!!) i also thickened at the end and served with crushed new potatoes, broccolli and baby carrots.... must say it was beautiful and was very much enjoyed by my family and friends :)

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• alliei80

  14 September 2011

  alliei80 rated and commented on this recipe

  

  Really delicious, lamb just falls off the bone and is very tender. Made moussaka with the left over meat and juices and it really made it lovely and rich.

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• Peta

  19 September 2011

  Peta commented on this recipe

  We used the conventional oven temp, but reduced the onions to about half-quantity. After 1 hour, added (raw) carrots and turnips, chopped to about 1" cubes. Then carried on cooking for about 1 1/2 hours until ready to roast pots and parsnips, leaving all in for another hour. Kept lamb etc warm while I boosted oven temp to crisp pots a bit. Served with broccoli. Definitely on the future menu list.

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• Dawnie

  16 October 2011

  Dawnie rated and commented on this recipe

  

  An absolutely fantastic recipe. I've made it several times now, sometimes using the standard recipe, sometimes using Rosemary & garlic, sometimes adding a dollop of redcurrant sauce. It's always so tender & tasty.

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• franzi

  31 October 2011

  franzi rated and commented on this recipe

  

  Added garlic... Phenomenally tender!

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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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