SLOW-COOKED LAMB SHOULDER
This is a great dish to cook when you have guests for Sunday lunch - just stick it in the oven and forget about it. The slow cook allows the meat to tenderise slowly and evenly, and you could cook it for even longer than the recipe states if you prefer.
Provided by Tom Kerridge
Categories Main course
Yield Serves 4-6
Number Of Ingredients 8
Steps:
- Preheat the oven to 130C/275F/Gas 1.
- In a bowl combine the onions, potatoes and thyme. Season with salt and pepper.
- Layer the potatoes and onions in a roasting tin and place the lamb on top skin-side up.
- Cut small incisions in the lamb using a small knife and stick the whole garlic cloves in the holes, pushing them into the meat to prevent them burning while the meat cooks.
- Pour the chicken stock over and place in the oven for 4-5 hours, or until the potatoes are crisp on top and soft inside.
- When cooked, remove the lamb from the oven, cover with aluminium foil and set aside to rest for 20 minutes.
- Serve with French beans (or any green vegetable of your choice).
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
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
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
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
LAMB IN THE SLOW COOKER
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
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
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