Prep Time::10 mins
Cook Time:: 5 hrs
Additional Time::15 mins
Total Time:: 5 hrs 25 mins
Servings::6
Ingredients
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1 (3 pound) bone-in leg of lamb, room temperature
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
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.
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.