Lamb for Learners! Redcurrant and Honey Glazed Lamb (Crock Pot)

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

1. 1

   If the leg of lamb is too big for your crock-pot, cut through the joint between the main leg and shank.

2. 2

   Put 2 tablespoons water into the crock-pot and place the lamb inside.

3. 3

   Spoon the honey, Dijon mustard and redcurrant jelly over the top of the lamb.

4. 4

   Sprinkle the crushed garlic/powdered garlic, salt & black pepper over the top of the lamb.

5. 5

   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.

6. 6

   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.

7. 7

   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!

8. 8

   Take the lamb out and allow to "rest" for about 10-15 minutes before carving and falling in love!