Ingredients
6
6 servings
- •1 (3 pound) bone-in leg of lamb, or more to taste
- •0.5 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
- •0.5 teaspoon fresh cracked pepper
Instructions
- Bring lamb to room temperature, about 2 hours.
- Pour wine into a slow cooker. Mix together 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.
Nutritional Facts
Per 6 servings
- Calories: 285
- Carbohydrate: 11g
- Fat: 14g
- Fiber: 1g
- Protein: 26g
- Sugar: 6g
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