1 onion, sliced in rings
4 to 5 pound boneless leg of lamb
1/3 cup prepared mint jelly
3 sprigs fresh mint leaves (about
10)
4 cloves garlic, chopped
1 tablespoon fresh rosemary
1 teaspoon kosher salt
1 teaspoon black pepper
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.
