Lamb with redcurrant and red wine sauce from Casseroles: Delicious One-Pot Wonders by Australian Women's Weekly

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • CindyinOttawa on February 19, 2017

    Lamb with Redcurrant and Red Wine Sauce (page 66) is fabulous. I adapted it for the slow cooker by browning the lamb, putting all the other ingredients in the slow cooker, putting the lamb on top and glazing with cranberries or cranberry/sherry preserves instead of red currant jelly. Started cooking on high, then reduced temperature to low. Cooked for 7 hours.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.