Spiced apple pie
Never heard ‘it’s as Nepalese as apple pie’? Try this classic with a twist and you’ll be converted
Slow-cooked lamb with onions & thyme
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- half a leg of lamb(about 1.25kg/2lb 12oz)
- 1kg onion(about 4 large ones)
- handful of thyme sprigs
- 300ml red wine
- large handful parsley
Nutrition: per serving
- kcal731
- fat39g
- saturates19g
- carbs21g
- sugars0g
- fibre4g
- protein63g
- salt0.87glow
Method
step 1
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.
step 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.
step 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.
step 4
To finish off, strip the leaves from 2 thyme sprigs and chop them with the parsley. Scatter over before serving.
