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

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!

From: Chef #252727

On May 4, 2009

This was delish! My lamb was small to be cooked in a crock pot for several hours, so I cooked it in 425 degree oven just under an hour. Great flavor!

From: didyb

On Apr 13, 2009

So tasty, and so easy! I had a 3-4 lb lamb, and cooked on high for about 5 hours. Any fat that I didn't trim off the lamb all melted off and made for quite the delicious sauce. Thanks for a good first time experience with leg-o-lamb!

From: Chef #1160785

On Apr 11, 2009

fantastic recipe.

From: Lchaim7

On May 10, 2009

AMAZING. This is the best lamb dish we've ever tasted! The only variation is that we used lamb shanks, which were perfectly falling off the bone in 6 hours.

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

From: Cookingupastorm

On May 7, 2007

A great tasting dish, kids & adults alike loved it, and it was fantastic on crusty rolls for lunch the next day. Definite keeper.

From: -GEORGE-

On Oct 22, 2007

Very easy to prepare. Followed the recipe as written without additions or deletions. As advertised, fall off the bone moist and very tasty. Would recomend. Merci FT!

From: wahmommy

On Mar 7, 2008

Incredibly easy, and DELICIOUS. I followed the recipe exactly, and the meat just fell off the bone. My husband was very impressed, and said I have to make this again and again. My three year old who currently hates everything also ate lots of it. Thank you for sharing 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!