Slow Cooker Roasted Leg of Lamb
Description
This slow cooker roasted lamb with a flavorsome garlic, mustard, and rosemary paste simmers in red wine until perfectly tender and delicious.
Ingredients
•
1 (3 pound) bone-in leg of lamb, or more to taste
•
1/2 cup red wine
•
1 lemon, juiced
•
2 tablespoons raw honey
•
2 tablespoons Dijon mustard
•
3 cloves garlic, minced
•
1 tablespoon apple cider vinegar
•
1 tablespoon dried rosemary
•
1 teaspoon dried thyme
•
1 teaspoon sea salt
•
1/2 teaspoon fresh cracked pepper
Directions
1
Pour wine into a slow cooker. Mix lemon juice, honey, mustard, garlic, vinegar, rosemary, thyme, sea salt, and pepper in a medium bowl until a thick paste forms. Massage paste into lamb using your hands; gently place into the slow cooker.
2
Cook on Low for 5 hours. An instant-read thermometer inserted near the bone should read 145 degrees F (65 degrees C). Let lamb rest for 15 to 20 minutes before serving.