September 4, 2014
7 hrs 15 mins
Boneless joint of Lamb (about 1kg)
300ml Lamb stock
Half a glass of fruity red wine
1tbls Redcurrant Jelly
1tsp Mint sauce
1tsp mixed herbs
Baby carrot (optional)
Green beans (optional)
1Brown off lamb joint in a pan.
2Pierce the joint in several places.
3Crush garlic and rub over joint.
4Stuff rosemary sprigs in pierce holes.
5Place joint in slow cooker.
6In a jug...
7With boiling water, make up the lamb stock and mix in the redcurrant jelly, mint sauce, mixed herbs and red wine
8Add baby carrots and green beans if using.
9Pour liquid over lamb and put on LOW for 6-8hours
10Remove lamb and veg (if used) and set aside on a plate, cover with foil to keep warm.
11Pour liquid into a pan, place over a high heat and thicken with cornflour, stirring constantly.
12Serve with mashed potato.
Submitted by Frankie Raines
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