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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
leg lamb	4 -5			0.0	0.0	0.0	0.0
red currant jelly	4 -5	tablespoons		-	-	-	-
honey	3	tablespoons		-	-	-	-
dijon mustard	2	tablespoons		-	-	-	-
garlic clove	2 -4	teaspoons	peeled crushed	-	-	-	-
salt				-	-	-	-
black pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.