Lamb For Learners! Redcurrant And Honey Glazed Lamb (Crock Pot)

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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Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Honey	3 tablespoons	0	0	0
black pepper	0	0	0	0
Garlic Clove	2 teaspoons	0	0	0
dijon mustard	2 tablespoons	0	0	0
leg lamb	4	0	0	0
red currant jelly	4 tablespoons	0	0	0