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!
Ingredients
- bone-in leg of lamb, room temperature: 1 piece (3 pound)
- red wine: 0.5 cup
- lemon: 1 piece (juiced)
- raw honey: 2 Tbsp
- Dijon mustard: 2 Tbsp
- garlic: 3 clove (minced)
- apple cider vinegar: 1 Tbsp
- rosemary: 1 Tbsp (dried)
- thyme: 1 tsp (dried)
- sea salt: 1 tsp
- cracked pepper: 0.5 tsp (fresh)
Metric Conversion
Stages of cooking
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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.
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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.
