Slow-cooked lamb with onions & thyme

Slow-cooked lamb with onions & thyme

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(101 ratings)

Ready in 3.5 hours


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



    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)



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

  • handful of thyme sprigs


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

  • 300ml red wine
  • large handful parsley



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


  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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18th Jul, 2012
Made this in my new slow-cooker, first attempt at using it and it worked! I put it on low and cooked it for about 6 hours instead of 3 hours in the oven. My only complaint is that there was too much liquid, but this could serve well as stock for a soup :) Delicious!
8th Jul, 2012
I cooked this in my slow cooker for about 6-7 hrs amazing. fell of the bone. Thickened the sauce with a little flour when frying the onions. will definitely do this recipe again.
18th Jun, 2012
Cooked this for my family. Gave the meat a lovely taste, and kept the meat moist. Would do again!
23rd May, 2012
Loved it, after all the good comments I decided to make it. Easy and tasty.
14th May, 2012
The family loved it. Did it in the slow cooker. Apart from adding some garlic I stuck to the recipe and it was delicious. Will definitely make again and serve with mash to soak up the sauce.
8th May, 2012
Scrumptious. Added some fresh rosemary too. Used one red onion and quite a few banana shallots. Part-cooked for 2.5 hrs the day before, then for another hour and a half on the day. Diluted what was left of the juice with more wine. Served with creamy mash and petit pois. So tender, tasty and simple to make.
7th Apr, 2012
Amazing! Made this for friends over Easter, served it with some roasted potatoes and aubergines and rocket salad on the side. I will make this again as soon as I can think of an occasion
18th Mar, 2012
Fantastic Lamb !!!! leave it to seal a little bit longer than suggested and it seems to taste even better. Would highly recommend this recipe.
13th Mar, 2012
We found this incredibly greasy and fatty. Perhaps I had a very fatty leg of lamb but would much prefer to drain that fat off. The was just lamb fat mixed with wine, urgh. I do agree the lamb was super tender though.
15th Feb, 2012
Excellent dish. I cooked this at the weekend, roasting the lamb on Saturday for our Sunday dinner. I forgot about the lamb being in the oven, so it actually got about 4 hours cooking instead of 3 but the results were still superb. The juice had reduced a lot but I simply put it into a small saucepan and added water. The results were great. I will be doing this one again !


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