Instructions

• Method
• Mix the garlic, rosemary, oil, 1 teaspoon salt and some black pepper together in a small bowl. Rub all over the lamb.
• Place the onion and carrot in the base of a slow cooker in an even layer, then sit the joint of lamb on top. (If you’re preparing ahead, put the slow cooker pot in the fridge and chill overnight.) Pour in the stock, add the redcurrant jelly and cover with the lid. Cook on high for 5–5½ hours or low for 8–9 hours, flipping the joint over halfway through, until the lamb is really tender.
• If you’d like to crisp up the lamb skin, preheat the grill to high and place the lamb in a roasting tin. Remove any string then grill until the top of the joint is golden brown – it will only take a few minutes.
• To make the gravy, strain the liquid from the slow cooker into a saucepan. Spoon off most of the fat that rises to the top (or use a fat separator).
• Mix 1 tablespoon of the liquid into 2 tablespoons cornflour in a small bowl, then whisk back into the rest of the liquid. Simmer over a medium heat until thickened, then season to taste with salt and pepper. If the gravy is still too thin for your liking, repeat with the remaining cornflour.
• Garnish the lamb with the rosemary, if preferred, then serve with the gravy, more redcurrant jelly and mint sauce.