Slow Cooked Lamb with onions and thyme
• Half a leg of lamb (about 1¼kg)
• 1kg onion (about 4 large ones)
• Handful of thyme sprigs
• 300ml red wine (extra for yourself)
• Large handful parsley
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.