Slow-cooked lamb with onions & thyme

Slow-cooked lamb with onions & thyme

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(96 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
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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.

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Comments, questions and tips

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townsends
22nd Jun, 2013
This is one of my favourites for a delicious and simple dinner party meal! Always goes down well and never fails even for someone who is not particularly great at following recipes!
trinnyloves2shop
6th May, 2013
5.05
Absolutely wonderful, the meat was so tender and the gravy was amazing, I did thicken mine with some flour
susieone
10th Apr, 2013
5.05
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!)
alisonraynor
6th Apr, 2013
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 )
alisonraynor
6th Apr, 2013
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 )
loxyfoxes
1st Apr, 2013
5.05
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.
leilafrances
24th Mar, 2013
5.05
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.
gp6970
20th Mar, 2013
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 :)
gp6970
20th Mar, 2013
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 :)
dishymummy
13th Mar, 2013
5.05
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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