Slow-cooked lamb with onions & thyme

Slow-cooked lamb with onions & thyme

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(118 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 1 year old; between 1 and 2 years old you will find it sold as…

  • 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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23rd Mar, 2014
Really very tasty! I added some garlic and cooked for half hour longer (large leg of lamb on the bone). Would definitely recommend! The gravy was delicious but I did add a bit of flour to thicken.
Hazel's Recipes
21st Mar, 2014
Had family for Sunday lunch clean plates all round,like other's I thickened sauce with flour and added a lamb stock cube, will deffo use again .
Lover of Food
9th Jan, 2014
Great recipe, I am a male who likes to dabble in cooking a meal for my Wife and friends and this easy to cook meal goes down so well with all that there is nothing left in the pot. I have now done this recipe 4 times and the only adjustment I have made is to add a little water to the gravy when reheating.
7th Jan, 2014
I add a tin of haricot beans for the last 30 minutes - it gives extra flavour and also thickens the sauce; haricot and lamb are a winning combination and it's all very easy - just finishing off the cooking time now - so hungry.
loopyleicester's picture
6th Jan, 2014
made this, was very nice, used a leg of lamb boneless cooked it slowly for hours! i would say add thickening as its runny, i added herbs and spices and a cube, hubby loved it, will be making again!!
6th Nov, 2013
Just Amnazing .. simply and so so so yummy!! use a good meet it will be worth it.
13th Sep, 2013
This is always a hit with my guests, i always use a leg of lamb. I add some lamb stock for extra flavour. When the lamb is cooked I take it out and let it rest then take it off the bone, shred it and add it back to the pan and let my guests help themselves. I serve it with roast potatoes and seasonal veg, fab!
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!
6th May, 2013
Absolutely wonderful, the meat was so tender and the gravy was amazing, I did thicken mine with some flour
10th Apr, 2013
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!)


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