Slow-cooked lamb with onions & thyme
By Mary Cadogan
Five ingredients, one pot, no effort. This meltingly tender lamb dish is satisfyingly rich, and virtually cooks itself
- Ready in 3.5 hours
- Serves 4
- Easy
Nutrition per serving
-
kcal 731
-
fat 39g
-
saturates 19g
-
carbs 21g
-
sugars 0g
-
fibre 4g
-
protein 63g
-
salt 0.87g
Ingredients
- half a leg of lamb (about 1¼kg/2lb 12oz)
- 1kg onions (about 4 large ones)
- handful of thyme sprigs
- 300ml red wine
- large handful parsley
Method
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.
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.
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.
To finish off, strip the leaves from 2 thyme sprigs and chop them with the parsley. Scatter over before serving.
