I tagged this to make for a game I am involved in, even though I do not own a crock pot. I cooked a 2.7kg leg pf lamb in a slow oven for 6 hours and the end result was fall apart, really tender cooked lamb. The pan juices along with the glaze made the most amazing gravy and all my guests absolutely raved about it. To read all the fabulous reviews on this recipe or to view more photos please click here.
If you have been keepi
ng up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
4-5lbs 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
Method
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!
I served ours with roasted potatoes, stuffing balls, roast onion, corn on the cob, yorkshire puddings and broccoli and cauliflower cheese for a scrummy Sunday roast dinner.
All photos taken by me unless otherwise stated.
This is a little more time consuming to make than other recipes I have posted recently but it is well worth the effort and all the steps involved. I tagged this one for a recipe swap game I am involved in and I am so glad that I did. This tart is better than any I have bought at the bakers and we live in Europe so we get some great ones, especially at the little village bakeries. To view more photos and the original recipe by this chef please click here. I did not change the recipe at all but just wanted to list the link. I have made several recipes now by this chef and she has some wonderful ones so be sure to check out more of her recipes whilst you are there.
If you have been keeping up with the progress of my beautiful h
andcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
Pastry
75g Cold unsalted butter
175g Plain flour, sieved
Zest of a lemon
1 Tablespoon caster sugar
1 Egg
Splash cold water
The Filling
650g Fresh apricots, not too ripe
2 Tablespoons soft light brown sugar
6 Tablespoons ground almonds
2 Large free-range eggs
50g Caster sugar
1 Vanilla pod
200ml Double cream or whipping cream
Glaze
5 Tablespoons apricot jam
To 
Finish
Icing sugar
Fresh edible flowers
Creme fraiche or cream
Method
1. Heat oven to 200ºC/400ºF/Gas Mark 6. To make the pastry place the cold butter into a food processor with the sieved flour and lemon zest. Blitz until the mixture becomes the texture of breadcrumbs.
2. Whisk the sugar into the egg then pour into the machine with a splash of water. Blitz just long enough for the mixture to form a ball. Remove with your hands and ensure you have a nice firm ball by moulding with your hands. Wrap in cling film and leave in the fridge for at least an hour.
3. Meanwhile halve and stone your apricots then place on a baking tray cut side up. Sprinkle all over with the light brown sugar then bake them in the oven for 15-20 minutes until they are soft to the point of a knife but not falling apart.
4. Roll out and line a 25cm loose-bottomed tart tin with the pastry. Chill again for ideally an hour but a minimum of 30 minutes.
5. Once rested prick all over the base with a fork then line with parchment paper and follow with baking beans. Bake blind for 15-20 minutes until the base is just beginning to crisp but has not browned. Remove the beans and allow to cool.
6. Sprinkle the ground almonds all over the base then top with a layer of apricots. In a large bowl, whisk the eggs and sugar together until light and fluffy. Remove the vanilla seeds from the pod and whisk into the egg mixture along with the double cream or whipping cream.
7. Place the tart onto a baking tray then carefully pour over the custard mixture. Place in the oven for 15 minutes then lower the heat to 180ºC/350ºF/Gas mark 4 for a further 15-20 minutes when the custard should be set and a lovely golden colour.
For the Glaze
Warm the jam and allow to cool just above room temperature and then pour or spoon it over the tart.
Allow to cool before slicing and serving with crème fraîche, plenty of icing sugar and some edible flowers.
All photos taken by me unless otherwise stated.
