Description
Leg of lamb coated in mustard and herbs. Put it in the slow cooker and leave it alone for a few hours. Super easy and fabulous every time!
Ingredients
- 1 (3 pound) bone-in leg of lamb, or more to taste
- ½ 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
- ½ teaspoon fresh cracked pepper
Instructions
- Bring leg of lamb to room temperature
- about 2 hours.
- Pour wine into a slow cooker. Mix lemon juice
- honey
- mustard
- garlic
- vinegar
- rosemary
- thyme
- sea salt
- and pepper together in a bowl until a thick paste forms. Massage paste into the lamb using your hands; gently place into the slow cooker.
- Cook on Low
- without removing the cover
- 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.
Prep Time: 10 mins
Cook Time: 5 hrs
Total Time: 7 hrs 25 mins
Servings: 6