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Redcurrant and Honey Glazed Lamb (Crock Pot)
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.


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
Black pepper


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.

Moroccan Lamb Fillet (backstrap)
This is very simple marinade to make and is wonderful with lamb served over couscous and topped with a mint yogurt. This works particularly well with a lamb fillet (backstrap) as it is one of the better cuts of lamb and comes out so juicy and tender. I marinated my lamb in the morning before work and cooked it in the evening, it is better if you can marinate at least a few hours to allow the flavours to come through. I made this with just 2 lamb fillets that were quite a good size but I think there would be enough marinade mix for 3, so I have listed 2-3 below.


2-3 Lamb fillets (backstrap)
1 Teaspoon ground cumin
1 Teaspoon paprika
3 Cloves garlic, crushed
1 Teaspoon ground coriander
1 Teaspoon dried parsley flakes
1/2 Teaspoon cinnamon
1/2 Teaspoon ground ginger
1 Teaspoon sugar
1/2 Teaspoon Harissa paste
2 Tablespoons lemon juice
2 Tablespoons olive oil


1. Combine all the marinade ingredients in bowl, add lamb and turn to coat each fillet well. Marinade several hours in the fridge.

2. Heat a little oil on a grill plate or fry pan, add lamb and cook each side until browned and cooked as desired. (mine were quite thick and it was about 4-5 Min’s a side to get a nice pink center.)

3. Remove lamb from heat and allow to rest 5 Min’s, slice thickly and serve.

Serve lamb over couscous with a mint yogurt sauce.

All photos taken by me unless otherwise stated.