Slow-Cooked Leg Of Lamb With Garlic, Lemon & Rosemary (In The Crockpot!)

• 1 leg of lamb (that will fit in your CrockPot - if not, get the butcher to cut off the shank end) - with or without bone
• 1 lemon
• 4-5 garlic cloves, sliced or crushed
• 1 Tbsp. fresh rosemary, chopped
• 1 Tbsp. olive oil
• 1 tsp. coarse salt
• 1 tsp. freshly ground black pepper
• 1/2 cup wine, chicken or beef stock, tomato juice or water

1. On a chopping board, pat your lamb dry with paper towels. Finely grate about half the zest off the lemon and grind into a paste with the garlic, rosemary, oil, salt and pepper using a mortar and pestle. Rub the paste all over the lamb. If you like, let it sit on the countertop for half an hour or so, or refrigerate for a few hours or overnight.
2. Put it into the CrockPot. Add about half a cup of liquid. Squeeze the juice of the lemon overtop too. Cover and cook on low for 6-8 hours.

lamb, lemon, garlic, fresh rosemary, olive oil, coarse salt, freshly ground black pepper, wine

Taken from www.epicurious.com/recipes/member/views/slow-cooked-leg-of-lamb-with-garlic-lemon-rosemary-in-the-crockpot-52074001 (may not work)