Lamb for Learners Redcurrant and Honey Glazed Lamb Crock Pot
Tender, aromatic, and irresistibly flavorful, the "Lamb for Learners Redcurrant and Honey Glazed Lamb Crock Pot" is a foolproof recipe perfect for beginners and seasoned cooks alike. This slow-cooked masterpiece features a succulent boneless leg of lamb, beautifully glazed with a sweet and tangy blend of redcurrant jelly, honey, and Dijon mustard. Infused with garlic, rosemary, and a hint of citrus, the lamb is seared to lock in its juices before simmering atop a bed of carrots and red onions in a rich broth. The crock pot does all the heavy lifting, delivering melt-in-your-mouth meat with minimal effort. Ideal for cozy family dinners or special gatherings, this dish is best paired with creamy mashed potatoes or crusty bread to soak up the flavorful cooking juices. With just 20 minutes of prep and a luxurious glaze, this recipe guarantees delicious results every time.
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Recipe Information
Ingredients
- 1.5 kg Boneless leg of lamb
- 4 tablespoons Redcurrant jelly
- 3 tablespoons Honey
- 2 tablespoons Dijon mustard
- 4 cloves Garlic cloves, minced
- 3 sprigs Fresh rosemary sprigs
- 2 tablespoons Olive oil
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
- 1 teaspoon Freshly ground black pepper
- 3 medium Carrots, peeled and sliced
- 2 medium Red onions, quartered
- 250 ml Beef or lamb stock
Instructions
1. Begin by preparing your lamb. Trim any excess fat from the boneless leg of lamb using a sharp knife, but leave a thin layer to retain flavor and moisture during cooking.
2. In a small bowl, mix together the redcurrant jelly, honey, Dijon mustard, minced garlic, olive oil, and lemon juice. Add the salt and black pepper to taste. This will be your glaze mixture.
3. Rub half of the glaze mixture all over the lamb, ensuring it is evenly coated. Set the remaining glaze aside for later.
4. Heat a large skillet over medium-high heat. Sear the lamb on all sides for about 2-3 minutes per side until golden brown. This process helps to lock in the juices and add extra flavor.
5. Layer the bottom of your crock pot with the sliced carrots and quartered red onions. These will act as a bed for the lamb and will also absorb the delicious cooking juices.
6. Place the seared lamb on top of the vegetable layer in the crock pot. Nestle the rosemary sprigs around the lamb for added fragrance.
7. Pour the beef or lamb stock into the crock pot, ensuring the vegetables are partially submerged while the lamb sits above the liquid. This prevents the meat from becoming soggy during cooking.
8. Cover the crock pot with its lid, and cook on the low setting for 6 hours, or until the lamb is fork-tender and easily pulls apart.
9. During the last 30 minutes of cooking, brush the lamb with the reserved glaze for an added layer of flavor and shine.
10. Once cooked, carefully transfer the lamb to a cutting board and let it rest for 10 minutes before slicing. Remove the rosemary sprigs from the crock pot.
11. Serve the lamb slices with the cooked carrots and onions, spooning some of the pan juices over the top for added richness. Pair with mashed potatoes or crusty bread for a complete meal. Enjoy!
Nutrition Facts
Calories |
3990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.5 g | 287% | |
| Saturated Fat | 84.5 g | 422% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1204 mg | 401% | |
| Sodium | 4587 mg | 199% | |
| Total Carbohydrate | 143.4 g | 52% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 108.2 g | ||
| Protein | 346.8 g | 694% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 399 mg | 31% | |
| Iron | 31.6 mg | 176% | |
| Potassium | 6116 mg | 130% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
