The Directions.
Use a 6-quart slow cooker. Separate the onion rings with your fingers and place in the bottom of your cooker.
Put the meat on top. In a small mixing bowl, combine the mint jelly, fresh mint, garlic, rosemary, salt, and pepper. Smear this mixture on all sides of the meat. Cover, and cook on low for 7 hours, or until the lamb is fully cooked and begins to relax and lose it’s shape.
Serve with mashed potatoes and a spoonful of accumulated gravy
(you can thicken the gravy by making a cornstarch slurry: 1 tablespoon cornstarch whisked into 2 tablespoons cold water).
The Verdict.
I have always shied away from mint jelly—it looks like lime jello to me, and I couldn’t figure out why lamb was supposed to be paired with something that smelled like Doublemint gum ~ until I tried this!
Lamb and mint are meant to go together!
This sweet, salty, and minty glaze can not be beat. It really is a good combination-- good enough to make me want to CHANGE our normal Easter Lamb recipe for keeps.
