Lamb with Redcurrant & Mint Glaze
- For the Lamb
- 2kg Herdwick lamb leg
- 300g redcurrant jelly
- 10g mint leaves, chopped
- 1 tbsp fennel seeds
- 1/2 lemon, juice only
- 1/2 tbsp salt
- For the Rhubarb Slaw
- 200g rhubarb
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tbsp red currant jelly
- Salt and Pepper
- 2 tbsp pomegranate seeds
- 5g mint leaves, chopped
- Extra mint leaves to garnish
1 Pre-heat the oven to 100°C (fan) / 200°F / gas mark ½.
2 For the lamb, mix the redcurrant jelly, mint, fennel seeds, lemon juice and salt in a bowl.
3 Score the lamb leg in a criss-cross pattern. Spoon the mixture onto the lamb leg.
Place in the oven and slow cook for 5 hours.
4 To make the rhubarb slaw, cut the rhubarb into matchsticks. Place the vinegar,
mustard, oil, honey and redcurrant jelly into a bowl and mix well. Season to taste.
5 Add the chopped rhubarb, pomegranate seeds and mint to the bowl and toss to combine.
6Serve the lamb on a platter and garnish with mint leaves. Serve the slow
cooked lamb with a side of tangy rhubarb slaw and extra redcurrant jelly.