A classic recipe from across the pond
- Oma
- Jan 21, 2019
- 1 min read
Lamb is a staple for many outside of the U.S., but for those who have been here for multiple generations, cooking and eating lamb is a new experience. Here is a simple recipe that you'll love.
Ingredients:
half a leg of lamb (about 2lb 12oz)
4 Large onions
handful of thyme sprigs
1 & 1/4 cups red wine
large handful of parsley
Method:
1. Firstly, prepare the lamb. Heat oven to 320 degrees. Wipe the meat all over and season well. Heat 3 tbsp of olive oil in a large heavy pot, 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.
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.
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.
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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