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 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).
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
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
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.
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