Slow-cooked lamb with onions & thyme

Slow-cooked lamb with onions & thyme

  • 1
  • 2
  • 3
  • 4
  • 5
(100 ratings)

Ready in 3.5 hours

Easy

Serves 4
Five ingredients, one pot, no effort. This meltingly tender lamb dish is satisfyingly rich, and virtually cooks itself

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal731
  • fat39g
  • saturates19g
  • carbs21g
  • sugars0g
  • fibre4g
  • protein63g
  • salt0.87g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • half a leg of lamb (about 1¼kg/2lb 12oz)
    Lamb

    Lamb

    laam

    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 1kg onion (about 4 large ones)
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • handful of thyme sprigs

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 300ml red wine
  • large handful parsley
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Bigspottedcat's picture
Bigspottedcat
1st May, 2014
1.3
Too Fatty I am afraid. I was not able to get the fat off, even after leaving the meat to rest overnight.
Anniepie29
21st Apr, 2014
I made this for an Easter Passover Seder and it was absolutely delicious! I followed the recipe "almost", except that I used two crock pots (was making food for 16 people.... I did a shoulder in one pot and a leg in the other), making it on Saturday and then reheating on Sunday. I cut the number of onions in half (two sliced onions per crock pot instead of 4 each). It cooked in the crock pot for almost 8 hours and the meat was falling off the bone tender. Overnight, I had all of the meat stored in one container and the juice in another. The next day, all of the fat had congealed at the top, so I was able to get rid of all that fat! I set aside about 1/3 of the juice/onions, and put the meat and remaining juices back in one crock pot to reheat for the meal. Using a juicer/blender, I blended the set aside juice and onions along with about 1/4 cup of black currant jam... then poured this over all that was in the crock pot. Finished off with the thyme and parsley as suggested. It got very high reviews from the guests!!
Ladro
4th Feb, 2015
Was this cooked on low or high setting. I would love to try this but have only just bought my crock pot and am a bit nervous about using it. Sounds like a fab recipe.
j_ldavisuk
14th Apr, 2014
This has become a firm family favourite since first making this 4 years ago. I normally use a third of the wine and the rest water. Last year I started adding a little redcurrant jelly to the gravy and everybody has said it tastes even better.
lizleicester
6th Apr, 2014
5.05
Easy peasy recipe. Put it in the slow cooker and ignored it for 6 hours the day before I needed it. Then popped it in the oven for 45 mins before serving it. 1kg onions was not just 4 - I needed 11 to get a kilo and could have had less although they did thicken the red wine and lamb juices to a delicious sauce.
jesz1987
31st Mar, 2014
5.05
Did this, 200ml Red wine, 100ml Lamb stock. Cut up Garlic, rosemary, mint and parsley mixed with olive oil rubbed lamb all over browned off well and put in slow cooker on low setting for 8 hours. Used half a leg about 1.6kg in weight and the dish was perfect. Used thickening granules at the end to get a lovely thick gravy. Well recommended.
meldenning1971
23rd Mar, 2014
Really very tasty! I added some garlic and cooked for half hour longer (large leg of lamb on the bone). Would definitely recommend! The gravy was delicious but I did add a bit of flour to thicken.
Hazel's Recipes
21st Mar, 2014
Had family for Sunday lunch clean plates all round,like other's I thickened sauce with flour and added a lamb stock cube, will deffo use again .
Lover of Food
9th Jan, 2014
Great recipe, I am a male who likes to dabble in cooking a meal for my Wife and friends and this easy to cook meal goes down so well with all that there is nothing left in the pot. I have now done this recipe 4 times and the only adjustment I have made is to add a little water to the gravy when reheating.
greengourmet
7th Jan, 2014
I add a tin of haricot beans for the last 30 minutes - it gives extra flavour and also thickens the sauce; haricot and lamb are a winning combination and it's all very easy - just finishing off the cooking time now - so hungry.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.