Slow Cooker Roasted Leg of Lamb

4.3
(38)

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!

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

Ingredients

  • 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)

285 Calories
14g Fat
11g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 285
% Daily Value *
Total Fat 14g 18%
Saturated Fat 7g 34%
Cholesterol 100mg 33%
Sodium 465mg 20%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 5%
Total Sugars 6g
Protein 26g
Vitamin C 15mg 77%
Calcium 38mg 3%
Iron 6mg 36%
Potassium 244mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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