Prep 10 mins
Cook 8 hrs
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!!
- 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
- black pepper
- 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!
Very tasty! Because I used only a pound of lamb, I altered the measurements by using approximately a quarter of the recommended amount of each ingredient in the sauce and baked in the oven. Everyone loved it and wished I had made more. I will definitely make this again.
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!
4-9-12-- I've been making this for Easter for the past 4 years. Always delish! Note, my new crock-pot runs really hot. Recipes that I used to cook on high 4hrs or low 8hrs, I have had to adjust the temps/times. I cooked the lamb this year 3 hours on high and 2 hours on low. It turned out beautifully. Thanks again!
This is an AMAZING recipe. I followed it as written but when I served it, I took the leftover redcurrant jelly, put it on the stove and boiled and reduced it. I used it to top the lamb straight out of the crockpot and served it with orzo and it was an instant hit. I'm so glad to find a lamb recipe without mint, with little work and with great flavor.