Lamb with Redcurrant & Mint Glaze

Lamb with Redcurrant and Mint Glaze with a portion sliced off to show the inside of the meat
  • 6 servings
  • 15 Mins to prepare
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  • For the Lamb
  • 2kg 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.

6 Serve 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.