Slow Cooker Roasted Leg of Lamb
This slow cooker roasted lamb with garlic, rosemary, and red wine is super easy to prep. Just put it all in the slow cooker and leave it alone for a few hours. Fabulous every time!
bone-in leg of lamb, room temperature
1
(3 pound)
red wine
½
cup
lemon, juiced
1
raw honey
2
tablespoons
Dijon mustard
2
tablespoons
garlic, minced
3
cloves
apple cider vinegar
1
tablespoon
dried rosemary
1
tablespoon
dried thyme
1
teaspoon
sea salt
1
teaspoon
fresh cracked pepper
½
teaspoon
 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.
  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.
