SPRIGS THYME RECIPES

Name: Slow-cooked lamb with onions & thyme
Total time: 3 h 30 min
Yield: 4
Cuisine: French
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

SLOW-COOKED LAMB WITH ONIONS & THYME RECIPE | BBC GOOD FO…

Slow-cooked lamb with onions & thyme recipe | BBC Good Fo… image

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

Total Time 3 hours 30 minutes

Yield 4

Number Of Ingredients 5

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

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, FatContent 39 grams fat, SaturatedFatContent 19 grams saturated fat, CarbohydrateContent 21 grams carbohydrates, FiberContent 4 grams fiber, ProteinContent 63 grams protein, SodiumContent 0.87 milligram of sodium

CABBAGE AND BACON RECIPE | JAMIE OLIVER VEGETABLE RECIPES

Cabbage and bacon recipe | Jamie Oliver vegetable recipes image

The combo of sliced white cabbage, bacon and fresh thyme is a total classic and has bags of lovely flavour.

Total Time 15 minutes

Yield 4

Number Of Ingredients 6

Ingredients

565 ml organic chicken or vegetable stock
6 rashers of higher-welfare smoked streaky bacon
a few sprigs of fresh thyme
1 white cabbage
1 small knob of unsalted butter
extra virgin olive oil

Steps:

1. Pour the stock into a large pan, then add bacon and pick in the thyme leaves. Place over a medium heat and bring to the boil.
2. Meanwhile, discard the tatty outer leaves from the cabbage, then halve and very finely slice the rest, discarding the tough core.
3. Once boiling, add the cabbage to the stock, mix well, pop the lid on and boil furiously for 5 minutes.
4. Turn the heat down to a simmer and continue to cook until the cabbage is a pleasure to eat, topping up with a little extra stock or water, if needed.
5. Add the butter and a good lug of extra virgin olive oil, season to taste with sea salt and black pepper, then serve immediately.

Nutrition Facts : Calories 174 calories, FatContent 13 g fat, SaturatedFatContent 4.2 g saturated fat, ProteinContent 6.4 g protein, CarbohydrateContent 8.4 g carbohydrate, SugarContent 8.1 g sugar, SodiumContent 2.51 g salt, FiberContent 3.9 g fibre

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1. Pour the stock into a large pan, then add bacon and pick in the thyme leaves. Place over a medium heat and bring to the boil.
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4. Turn the heat down to a simmer and continue to cook until the cabbage is a pleasure to eat, topping up with a little extra stock or water, if needed.
5. Add the butter and a good lug of extra virgin olive oil, season to taste with sea salt and black pepper, then serve immediately.

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