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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vtrangmar's picture
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's picture
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!
julesthenorweegie
18th Jul, 2012
4.05
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!
maryhamilton
8th Jul, 2012
5.05
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.
remochic
18th Jun, 2012
4.05
Cooked this for my family. Gave the meat a lovely taste, and kept the meat moist. Would do again!
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.

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