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Nutrition Facts
Serving Size 1 (249g) Recipe makes 8 servings
Calories 511
Calories from Fat 276		(54%)
Amount Per Serving		%DV
	Total Fat 30.7g	47%
	Saturated Fat 13.2g	65%
	Monounsaturated Fat 12.6g
	Polyunsaturated Fat 2.5g
	Trans Fat 0.0g
Cholesterol 151mg		50%
Sodium 174mg		7%
Potassium 610mg		17%
Total Carbohydrate 14.4g		4%
	Dietary Fiber 0.3g	1%
	Sugars 12.0g
Protein 42.4g		84%
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Week of 4/26/09

CHEF RENEE'

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

Recipe #219423 | ½ day | 10 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: French Tart
Mar 28, 2007

This is the name that my daughter came up with, for my most requested lamb dish! She did not realise how easy it was to cook, as the results are so sophisticated and special! I have never made it other than in the crock-pot, but I am sure it would cook very well in an AGA or wood burning range......long and slow. This is an ALL YEAR around recipe, as we have cooked this in the summer and served this meltingly tender lamb with salads and crusty bread - as well as in the winter with mountains of mashed potatoes! The redcurrant and honey glaze is sensational, and makes the most divine gravy or sauce. Do not be tempted to use a cheap and low fruit content redcurrant jelly, it gives nowhere near the same taste and results as a high fruit jelly. I always use a leg of lamb for this dish - but I suspect that shoulder of lamb would work extremely well. Be warned......this is a fall off the bone, moist and very succulent way of cooking lamb!!

SERVES 8 (change servings and units)

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
If the leg of lamb is too big for your crock-pot, cut through the joint between the main leg and shank.
2
Put 2 tablespoons water into the crock-pot and place the lamb inside.
3
Spoon the honey, Dijon mustard and redcurrant jelly over the top of the lamb.
4
Sprinkle the crushed garlic/powdered garlic, salt & black pepper over the top of the lamb.
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
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
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
Take the lamb out and allow to "rest" for about 10-15 minutes before carving and falling in love!

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Featured Reviews for This Recipe

From: djmastermum

On Oct 31, 2009

OMG Shame shame shame on me, I can't believe I haven't rated this yet, and I am making it for the 3rd time. This is the only way I do my leg of lamb snce stumbling upon this fabulous recipe, all I have is praise, it's amzing. I made it for guests, and all I got theough lunch was compliments, and how they would never get anything as god at a restaurant. I served it with spiced carrots, and horse radish mashed potatos. What a great meal!

1 person found this review helpful

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From: The Flying Chef

On Aug 16, 2009

Oh My! Oh Wow! I do not have a crock pot FT (hope you do not mind.) I do know about cooking times of lamb, as I cook it often. I decided to do a 2.7kg leg of lamb in a slow oven for 6 hours and boy oh boy was it amazing. I have a lamb recipe that I probably prefer more for the flavour that is infused into the leg, but for how perfect it was cooked and for the glaze, that omg made for the best gravy I have ever served with a lamb leg before, it was amazing!!! Every single person I had for my Sunday Roast today complimented the tenderness of the roast. I can only guess, this is how it works in a crock pot, but the slow cooking method in the oven was just fall of the bone amazing. I will say it again, but I have never had so many compliments on the gravy before, the glaze added such a wonderful flavour and I do not know how it works in a crock pot. But cooking this in a slow oven, gave me so much more yummy liquid off the lamb, that when it came time to make the gravy, I had a 5 star restaurant quality gravy to serve along side. Fabulous FT

1 person found this review helpful

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From: flower7

On Apr 8, 2007

We had this as part of our Easter dinner and it was absolutely delicious. I had to use a boneless leg, cooked for 4 hours on high, with about another half hour on warm (until it was time to eat). I used red currant preserves (imported from Switzerland) and local honey (produced just up the street from me!) Thanks for another fabulous recipe FT!

4 people found this review helpful

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