Slow Cooked Lamb With Onions And Thyme Recipes

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SLOW-COOKED LAMB WITH ONIONS & THYME

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

Provided by Mary Cadogan

Categories     Dinner, Main course

Time 3h30m

Number Of Ingredients 5



Slow-cooked lamb with onions & thyme image

Steps:

  • 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.

Nutrition Facts : Calories 731 calories, Fat 39 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 21 grams carbohydrates, Fiber 4 grams fiber, Protein 63 grams protein, Sodium 0.87 milligram of sodium

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

SLOW COOKED LAMB WITH ONIONS AND THYME

Make and share this Slow Cooked Lamb With Onions and Thyme recipe from Food.com.

Provided by Ppaperdoll

Categories     Lamb/Sheep

Time 3h20m

Yield 4 serving(s)

Number Of Ingredients 5



Slow Cooked Lamb With Onions and Thyme image

Steps:

  • Heat oven to 160 degrees Celsius
  • Season meat well and fry in a 3 Tbsp olive oil over a high heat in a dutch oven about 8 minutes, turning until evenly browned.
  • Remove to a plate.
  • Thinly slice the onions and fry in dutch oven about 10 minutes until softened and browned, but not burnt.
  • Add thyme sprigs.
  • Return lamb to dutch oven and add wine.
  • cover tightly and bake 3 hours.

Nutrition Facts : Calories 195, Fat 2.4, SaturatedFat 1, Cholesterol 10.4, Sodium 23.9, Carbohydrate 25.5, Fiber 4.4, Sugar 11.1, Protein 5.8

1/16 kg leg of lamb
1 kg onion (about 4 large)
3 -4 fresh thyme sprigs
300 ml red wine
4 tablespoons fresh parsley

SLOW COOKED PORTUGUESE LAMB

Make and share this Slow Cooked Portuguese Lamb recipe from Food.com.

Provided by Wendys Kitchen

Categories     Lamb/Sheep

Time 4h10m

Yield 6 serving(s)

Number Of Ingredients 12



Slow Cooked Portuguese Lamb image

Steps:

  • Preheat the oven to 150°C.
  • Trim all the fat off the leg of lamb.
  • Put the lamb into a casserole dish with the red wine, tomato juice, peeled tomatoes, spring onions, onions, garlic, rosemary, thyme, salt and pepper.
  • Cover and heat in oven for 4 hours.
  • After 4 hours add the chick peas and butter beans.
  • Increase the heat to 200°C and cook uncovered for another hour.

Nutrition Facts : Calories 267.4, Fat 1.2, SaturatedFat 0.2, Sodium 911.2, Carbohydrate 43.1, Fiber 8, Sugar 10.4, Protein 9

1 leg of lamb
1/2 liter red wine
1 liter tomato juice
400 g peeled canned tomatoes
10 spring onions, trimmed
2 onions, chopped
10 garlic cloves, peeled
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
salt and pepper
400 g canned chick-peas
400 g canned butter beans

SLOW COOKED LAMB WITH STICKY POMEGRANATE GLAZE

Make and share this Slow Cooked Lamb With Sticky Pomegranate Glaze recipe from Food.com.

Provided by Wendys Kitchen

Categories     Lamb/Sheep

Time 5h20m

Yield 8 serving(s)

Number Of Ingredients 12



Slow Cooked Lamb With Sticky Pomegranate Glaze image

Steps:

  • Put the garlic, cinnamon, cumin, oregano and lemon in a blender with 1 tsp salt and 2 tsp black pepper. Blend until smooth.
  • Put the lamb in a large roasting tin and tip the marinade over the top. Massage all over the lamb and leave for 24 hrs in the fridge, or up to 2 days.
  • Remove lamb from the fridge 1 hr before cooking. Heat oven to 160C/140C fan/ gas 3. Scatter the onions around the lamb, tucking some underneath, then pour over the pomegranate juice. Cover the lamb with foil and cook for 4 hours.
  • Remove the foil, carefully pour the meaty pomegranate juices from the tin into a large saucepan and add the honey. Increase oven to 220C/200C fan/gas 7, re-cover the lamb and continue cooking for 30 minutes Meanwhile, bubble the cooking liquid over a high heat until reduced, thick and syrupy - this may take up to 30 minutes.
  • Pour the sticky pomegranate glaze over the lamb and onions and return to the oven for another 30 mins, uncovered, until the glaze is bubbling and just starting to char, and the lamb is really tender. Mix the yogurt, most of the pomegranate seeds and mint leaves in a small bowl. Shred the lamb at the table and serve with the sticky onions and the minty pomegranate yogurt. Scatter over the remaining pomegranate seeds.

Nutrition Facts : Calories 513.2, Fat 27, SaturatedFat 11.7, Cholesterol 129.7, Sodium 136.2, Carbohydrate 30.1, Fiber 1.9, Sugar 25.5, Protein 37

4 garlic cloves, chopped
2 teaspoons ground cinnamon
2 teaspoons ground cumin
1 tablespoon dried oregano
1 lemon, quartered, pips removed
1 1/2 kg leg of lamb
2 red onions, cut into wedges
1 liter pomegranate juice
2 tablespoons clear honey
250 g natural yogurt
100 g pomegranate seeds or 100 g seeds from 1 fresh pomegranates
1 small handful mint leaf, chopped

SLOW-COOKED LAMB WITH ONIONS & THYME

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

Provided by Mary Cadogan

Categories     Dinner, Main course

Time 3h30m

Number Of Ingredients 5



Slow-cooked lamb with onions & thyme image

Steps:

  • 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.

Nutrition Facts : Calories 731 calories, Fat 39 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 21 grams carbohydrates, Fiber 4 grams fiber, Protein 63 grams protein, Sodium 0.87 milligram of sodium

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

SLOWED COOKED LAMB

Make and share this Slowed Cooked Lamb recipe from Food.com.

Provided by Sara 76

Categories     Lamb/Sheep

Time 6h10m

Yield 8-10 serving(s)

Number Of Ingredients 5



Slowed Cooked Lamb image

Steps:

  • Place the onion and garlic in the bottom of the slow cooker pot.
  • Place lamb on top and arrange lemon slices on top.
  • Top with rosemary sprigs, and cook on low for 6 hours. (Time will vary depending on your cooker, and the size of your piece of lamb).

Nutrition Facts : Calories 18.8, Fat 0.1, Sodium 2, Carbohydrate 4.4, Fiber 0.6, Sugar 0.8, Protein 0.7

1 leg of lamb
2 bulbs of garlic, cut in half
1 onion, peeled and halved
1 lemon, cut into thick slices
3 sprigs fresh rosemary

SLOW ROASTED LAMB SHANK WITH CARAMELISED ONION

Make and share this Slow Roasted Lamb Shank With Caramelised Onion recipe from Food.com.

Provided by The Flying Chef

Categories     Lamb/Sheep

Time 4h30m

Yield 4 serving(s)

Number Of Ingredients 19



Slow Roasted Lamb Shank With Caramelised Onion image

Steps:

  • Heat oil in a pan and add lamb cook until browned all over. In a large baking dish pour a little oil and heat over medium heat add crushed garlic cook for about a min stirring constantly so garlic doesn't burn. Stir wine, sugar and stock bring to boil place lamb shanks bake in dish. for the cooking you can either heat the oven to slow 130-150 and cook for 4-41/2 hours turning meat twice during cooking, or you can cook over slow heat on the stove for the same time also turning during cooking.
  • Approx 1hr into cooking add rosemary,thyme and tomato paste.
  • Melt butter in a pan and cook onion and celery until soft. Boil or microwave chopped carrots until tender. set both of these aside to add at the end.
  • Once lamb is cooked remove and wrap in foil to keep warm, strain liquid to discard herbs,fat and any bits that have come off lamb. Return to pan and heat over stove. Mix cornflour with water to form a paste and add to liquid stir constantly until mixture starts to thicken and to finish it off just add a few gravy granules for extra flavour and to also thicken some more. Place lamb shanks in serving dish with carrot and celery,onion mix and pour sauce over the top.
  • Melt butter in pan and add onion stirring until onion is soft about 10-15 minutes Add sugar and vinegar and stir until mixture has caramelised about another 10-15 minute Place in serving bowl and put on table to be spooned over lamb shank.
  • Can serve lamb with creamy soft polenta or mash potato.
  • Bon Appètit.

olive oil
4 (400 -500 g) lamb shanks
2 tablespoons sugar
2 cups dry red wine
2 cups beef stock
4 -5 garlic cloves, crushed
30 g butter
1 brown onion, chopped finely
3 celery, chopped finely
2 large carrots, chopped
2 tablespoons tomato paste
4 sprigs fresh rosemary
4 sprigs fresh thyme
1 tablespoon cornflour
bisto beef gravy granules
50 g butter
3 medium red onions, sliced thinly
1/4 cup brown sugar
1/4 cup balsamic vinegar

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