Redcurrant Glazed Lamb
Over a year ago
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Ingredients
- 340g Redcurrant jelly
- 1 tbsp. Dijon mustard
- 100 ml Signature chicken stock
- Whole leg of lamb
Accompaniment
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Description
Lovely Christmas dinner
Method
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1
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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