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

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

Preparation

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