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!

Step: 1

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

Step: 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.

Step: 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.

Per Serving: 285 calories; protein 25.6g; carbohydrates 10.5g; fat 14g; cholesterol 100.3mg; sodium 464.5mg.

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