Best 3 Slow Cooked Lamb With Onions Thyme Recipes

Are you seeking a culinary journey that tantalizes your taste buds with succulent lamb and the aromatic essence of onions and thyme? Look no further! Our article will guide you through the art of creating the perfect slow-cooked lamb dish, a symphony of flavors that will leave you yearning for more. Immerse yourself in a world of culinary delights as we unveil the secrets behind crafting this timeless classic, promising a delectable experience that will linger in your memory.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW COOKER ROAST LAMB LEG WITH GRAVY

Slow Cooker Roast Lamb Leg with Gravy image

Recipe video above. The easiest, most succulent roast lamb you'll ever have! This is not the carving sort of lamb, you can just tear the meat off using tongs.

Provided by Nagi

Categories Dinner Slow Cooker

Time 10h5m

Number Of Ingredients 12

Ingredients

2.0 kg / 4 lb lamb leg, bone in ((Note 1))
1 tsp salt
black pepper
2 large garlic cloves (, minced)
1 1/2 tsp dried thyme OR rosemary ((or 2.5 tsp finely chopped fresh))
1 tbsp olive oil
2 cups / 500ml beef stock ((or chicken) (Note 2))
1 sprig rosemary (, optional)
50 g / 3 tbsp butter
3 tbsp / 40 g flour ((any white))
2 cups / 500 ml braising liquid from slow cooker (, strained)
Salt and pepper

Steps:

Place lamb in slow cooker or on work surface. Sprinkle with salt, pepper, thyme or rosemary and garlic. Drizzle over oil, then rub on both sides.
Pour beef stock into slow cooker, add sprig of rosemary (if using).
SLOW COOK on low for 10 hours, or pressure cook on high for 1 hour 40 minutes. (See oven version here)
The lamb should be tender enough to pull off with tongs, but still holding together (just!). Carefully remove lamb from slow cooker and transfer to tray.
Drizzle lightly with oil (any). Bake at 200C/390F for 20 minutes or until browned. Remove and rest for 10 minutes before serving with gravy.

Nutrition Facts : ServingSize 357 g, Calories 747 kcal

SLOW COOKED LAMB WITH ONIONS AND THYME

Slow Cooked Lamb With Onions and Thyme image

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

Ingredients

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

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

LAMB IN THE SLOW COOKER

Lamb in the Slow Cooker image

We adore Australian or New Zealand lamb, which has more flavor than the blander US lamb. So I was happy to have been given this simple recipe using a Crock-Pot®. Great served with mashed potatoes.

Provided by Carol Foster

Categories Meat and Poultry Recipes Lamb

Time 8h55m

Yield 16

Number Of Ingredients 9

Ingredients

1 tablespoon extra-virgin olive oil
1 (4 pound) leg of lamb
1 large sweet onion, sliced
5 cups water
½ cup soy sauce
2 cloves garlic, minced
1 (1 ounce) package dry onion soup mix
2 tablespoons butter
2 tablespoons all-purpose flour

Steps:

Heat oil in a large skillet over medium-high heat. Add lamb and cook until outside is browned, about 5 minutes per side. Remove to a plate and add onion to the oil in the skillet. Saute until lightly browned, about 5 minutes.
Place onion in the bottom of a slow cooker pot and place the lamb roast on top. Mix water, soy sauce, garlic, and onion soup mix together and pour over the roast. Cook on Low for 8 to 10 hours.
Remove roast, cover lightly with foil, and let rest for 20 minutes before carving. Mix butter and flour into a paste. Add small pieces of this paste to the hot cooking liquid, mixing well to incorporate. Cook until sauce reaches desired thickness, 5 to 6 minutes.
Slice roast thinly and serve with gravy.

Nutrition Facts : Calories 135.6 calories, Carbohydrate 4.4 g, Cholesterol 48 mg, Fat 6.4 g, Fiber 0.5 g, Protein 14.5 g, SaturatedFat 2.7 g, Sodium 654.6 mg, Sugar 1.1 g

Tips:

Choose high-quality lamb: Opt for a tender cut like a leg of lamb or shoulder, and ensure it's fresh and well-trimmed.
Brown the lamb: Searing the lamb in a hot pan before slow-cooking adds flavor and color.
Use flavorful ingredients: Incorporate aromatic vegetables like onions, carrots, and celery, as well as herbs like thyme and rosemary, to enhance the taste of the dish.
Add moisture: Include a liquid like broth, wine, or even water to prevent the lamb from drying out during the slow-cooking process.
Season well: Don't be afraid to season the lamb generously with salt and pepper, as this will help bring out its natural flavors.
Cook on low and slow: The key to tender, fall-off-the-bone lamb is to cook it on low heat for an extended period. Aim for a cooking time of at least 8 hours, or even overnight.
Check the lamb regularly: While the lamb is cooking, check it occasionally to ensure it's not drying out. If necessary, add more liquid or baste the lamb with its own juices.
Let the lamb rest: Once the lamb is cooked, let it rest for 15-20 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful dish.

Conclusion:

Slow-cooked lamb with onions and thyme is a classic dish that combines tender meat with rich, savory flavors. By following these tips, you can easily create a delicious and comforting meal that is perfect for a special occasion or a cozy weeknight dinner. The slow-cooking process allows the lamb to become incredibly tender, while the onions and thyme add depth and complexity to the flavor. Serve the lamb with roasted vegetables, mashed potatoes, or a simple green salad for a complete and satisfying meal.