Lamb with Redcurrant & Mint Glaze Recipe | Booths Supermarket

Ingredients

• For the Lamb
• 2kg lamb leg
• 300g redcurrant jelly
• 10g mint leaves, chopped
• 1 tbsp fennel seeds
• 1/2 lemon, juice only
• 1/2 tbsp salt
• For the Rhubarb Slaw
• 200g rhubarb
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tbsp red currant jelly
• Salt and Pepper
• 2 tbsp pomegranate seeds
• 5g mint leaves, chopped
• Extra mint leaves to garnish