1. Try simmering 340g redcurrant jelly with 1 tbsp. Dijon mustard and 100 ml Signature chicken stock in a saucepan for 10-15 minutes until slightly thickened and reduced by half.
2. Brush over your glaze your whole leg of lamb 30 minutes before the end of roasting.
3. Served with steamed broccoli and roasted potatoes for a hearty meal.
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