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Red Currant Leg Of Lamb

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  Red currant jelly 227 Gram
  Mustard 15
  Water 30 Milliliter
  Leg lamb 1 1⁄2 Kilogram
  Salt To Taste
  Garlic 1 Clove (5 gm), crushed
  Butter 25 Gram
  Rosemary 1 Teaspoon
  Cornflour 2 Tablespoon

Warm the redcurrant jelly with the water in a pan and stir in the mustard.
Rub the lamb all over with salt and crushed garlic.
Heat the butter in a fry pan and brown the joint on all sides.
Transfer to the Slo cooker and pour over the redcurrant glaze.
Sprinkle with rosemary and cook for the recommended time.
Baste once or twice during cooking if convenient.
At the end of the cooking time put the joint on a serving dish and keep hot.
Remove excess fat from gravy, using kitchen paper.
Blend the cornflour with a little cold water, mix with the gravy and pour into a saucepan.
Boil until thick, strain and serve.

Recipe Summary

Difficulty Level: 
Slow Cooked

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Red Currant Leg Of Lamb Recipe