Slow-cooked lamb with onions & thyme

4 servings 800 kcal or less casserole french lamb mains onion onions oven over an hour parsley red wine roast slow food slow-cook stew thyme

N/A

Source

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

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.