Slow Cooker Roasted Leg of Lamb

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!


Recipes · Meat and Poultry · Lamb · Leg


Prep Time: 10 mins
Cook Time: 5 hrs
Total Time: 7 hrs 25 mins
Additional Time: 2 hrs 15 mins
Servings: 6
Yield: 6 servings

Ingredients

Ingredients List

  • 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


Directions

  1. Bring leg of lamb to room temperature, about 2 hours.

  2. 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.

  3. 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.

Tip

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.


Nutrition Facts (per serving)

Nutrition Facts
285 Calories
14g Fat
11g Carbs
26g Protein


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