Name: Slow-cooked lamb with onions & thyme
Total time: 3 h 30 min
Yield: 4
Cuisine: French
Ingredients: half a leg of lamb (about 1.25kg/2lb 12oz); 1kg onion (about 4 large ones); handful of thyme sprigs; 300ml red wine; large handful parsley

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Slow-cooked lamb with onions & thyme

Slow-cooked lamb with onions & thyme

Mary Cadogan

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Serves 4

Easy

Total time: 3 hrs and 30 mins

A star rating of 4.7 out of 5.139 ratingsRate

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Five ingredients, one pot, no effort. This meltingly tender lamb dish is satisfyingly rich, and virtually cooks itself

Freezable

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Ingredients

Nutrition

Units:

MetricUS

half a leg of lamb

(about 1.25kg/2lb 12oz)
1kg onion

(about 4 large ones)
handful of thyme sprigs
300ml red wine
large handful parsley

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Nutrition: per serving

kcal731
fat39g
saturates19g
carbs21g
sugars0g
fibre4g
protein63g
salt0.87g

low

Method

step 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.
step 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.
step 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.
step 4

To finish off, strip the leaves from 2 thyme sprigs and chop them with the parsley. Scatter over before serving.

Recipe from Good Food magazine, January 2005

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A star rating of 4.7 out of 5.139 ratings

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