Slow-cooked lamb with onions & thyme

Slow-cooked lamb with onions & thyme

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(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
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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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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.
georgiebutler
11th Jan, 2013
5.05
Better than Jamie Oliver's slow roast lamb recipe. This is so easy and tasty and is now regularly served up for Sunday lunch in our house. You do end up with lots of leftover red wine and onion sauce - I freeze it in batches and add it to Shepherds Pie and Bolognese sauces...fab!
kbezzant
11th Nov, 2012
5.05
Wonderful! Enjoyed by all. The sauce does need thickening or reducing at the end in my view. I also added a desert spoon full of black currant jam (didn't have red currant jelly) which improved the flavour. Highly recommended!
hellipoos
4th Nov, 2012
5.05
Having read earlier comments, coated lamb with seasoned flour before browning which made the sauce deliciously thick. Served with roasted root veg and sweet potato - delicious. Will be come a regular Sunday lunch from now on, my youngest daughter, who professes to not like lamb, had seconds!
neilandme
30th Sep, 2012
Delicious served with green beans and flageolets (from a tin, rinsed and slowly reheated in water).
Linnyma
30th Sep, 2012
5.05
Easy, tasty way to cook lamb. I had twice as much ingredients as I cooked it for a family gathering oh 8. I therefore cooked the lamb for 4 1/2 hours, it was very tender with plenty of gravy. Regarding the gravy I decided to liquidise 3/4 of it which seemed to thicken it nicely. It obviously needs plenty of seasoning too. I will definately cook this again.
vtrangmar
15th Sep, 2012
Cooking this for the sixth time tomorrow, followed others advice and now always add some water instead of all the wine (young kids also). I also use half the amount of onions, as found them too much the first time. Love this recipe, so easy and tasty, have already impressed friends with it, hope to impress father-in-law tomorrow!
riddler
13th Sep, 2012
5.05
I cooked this a couple of weeks ago but i replaced the red wine with stock as i'm not a big fan and thyme with rosemary as i couldn't get thyme. It was amazing! The meat fell off the bone it was so tender and the stock had become nice & thick so i just added some water & onion granules to make a gorgeous gravy. I also sliced/shredded the lamb and put it back in the pot to mix with the gravy. The kids loved it and are asking if we can have it every week!

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