Slow-cooked lamb with onions & thyme

Slow-cooked lamb with onions & thyme

  • 1
  • 2
  • 3
  • 4
  • 5
(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
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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
jpsboro
23rd May, 2012
Loved it, after all the good comments I decided to make it. Easy and tasty.
botleypark402
14th May, 2012
5.05
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.
horsey_66
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.
liezeldutoit
7th Apr, 2012
5.05
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
redcowpie
18th Mar, 2012
5.05
Fantastic Lamb !!!! leave it to seal a little bit longer than suggested and it seems to taste even better. Would highly recommend this recipe.
beccamoore123
13th Mar, 2012
1.05
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.
chrismryan
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 !
freediva
8th Feb, 2012
5.05
OMG! Make it, eat it, enjoy it! This was fabulous and so easy.
janerowe
6th Feb, 2012
Does anyone know the cooking time in a slow cooker?
redcowpie
31st Dec, 2011
5.05
The best lamb I have ever cooked, such a simple recipe producing great flavours.

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.