A delightful slow-cooked lamb recipe with a sweet and savory glaze, perfect for family dinners.
If the leg of lamb is too large for your crock pot, carefully cut through the joint to separate the shank.
Ensure the lamb fits snugly in the crock pot for even cooking.
Place the lamb into the crock pot and add a small amount of water to the bottom.
Adding water prevents the lamb from sticking and creates a base for the sauce.
Mix the redcurrant jelly, honey, and Dijon mustard in a small bowl and pour over the lamb.
Mixing the glaze beforehand ensures even distribution over the lamb.
Sprinkle the garlic powder, salt, and black pepper over the lamb.
Seasoning evenly enhances the flavor throughout the meat.
Cook on high for 6 to 8 hours, ensuring the lamb becomes tender and flavorful.
Avoid opening the lid frequently to maintain consistent cooking temperature.
About 30 minutes before serving, remove most of the juices from the crock pot and skim off the fat.
Skimming the fat results in a cleaner and more flavorful sauce.
Reduce the juices in a saucepan over high heat until thickened to a sauce consistency.
Reducing the sauce intensifies its flavors, making it a perfect accompaniment.
Let the lamb rest for 10 minutes before carving and serving.
Resting the lamb allows the juices to redistribute, ensuring moist slices.
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