How to Make LAMB FOR LEARNERS! REDCURRANT AND HONEY GLAZED LAMB (CROCK POT) Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!
INGREDIENTS
4 -5 lbs leg of lamb 4 -5 tablespoons red currant jelly 3 tablespoons honey 2 tablespoons Dijon mustard 2 -4 garlic cloves, peeled and crushed or 3 teaspoons garlic powder salt black pepper
DIRECTIONS
If the leg of lamb is too big for your crock-pot, cut through the joint between the main leg and shank. Put 2 tablespoons water into the crock-pot and place the lamb inside. Spoon the honey, Dijon mustard and redcurrant jelly over the top of the lamb. Sprinkle the crushed garlic/powdered garlic, salt & black pepper over the top of the lamb. Cook on high for at least 6 hours and up to 8 hours - YES, on high! If it is a 4lb to 5 lb leg of lamb, these are the perfect timings - it falls off the bone and is moist and tender. About 30 minutes before serving, carefully ladle most of the juices out of the crock pot and into a large mixing jug. Allow the juices to cool and skim the fat that rises to the surface. Place the juices into a saucepan and bring to the boil, boil vigorously until it has reduced by about a half - you now have the most wonderful gravy or sauce to serve alongside the lamb! Take the lamb out and allow to "rest" for about 10-15 minutes before carving and falling in love!
by: French Tart
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