Slow-cooked lamb with onions & thyme

Slow-cooked lamb with onions & thyme

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(113 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 1 year old; between 1 and 2 years old you will find it sold as…

  • 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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jowessell
4th Jan, 2008
5.05
Fabulous - I have made this plenty of times, always delicious and so easy. I thicken the sauce prior to serving. Serve with lots of roast potatoes! Yummy!
helenweir
3rd Dec, 2007
5.05
The only thing I'd do differently is thicken up the sauce slightly at the end. Otherwise lovely.
gallopinggoose's picture
gallopinggoose
1st Dec, 2007
5.05
This is the best roast lamb I have cooked and so easy to make. I always cook this for special occasions and dinner parties, I have been asked for the recipe so many times I have lost count!

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