Fruity Lamb


September 4, 2014

Fruity Lamb 0 0 5 0
  • Prep: 15 mins
  • Cook: 7 hrs
  • 15 mins

    7 hrs

    7 hrs 15 mins

  • Yields: 3/4


Boneless joint of Lamb (about 1kg)

Garlic cloves

Rosemary Sprigs

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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