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
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
approx 1/2 cup wine, chicken or beef stock, tomato juice or water
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.
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.
