We had two split legs of lamb thawed and in the refrigerator and had meant to roast them on Sunday, but we didn’t get to it. So I decided to throw them in the Crock Pot this week instead. Here’s an easy, delicious recipe. However, if you work from home like me, it is going to make your mouth water long before it is done cooking! I served this dish with linguine, using some of the cooking liquid as sauce. We also had a side salad of spinach, mixed greens, green olives, feta cheese and a light balsamic vinaigrette.
1 leg of lamb, split
1 cup Cabernet Sauvignon
2 heaping tablespoons dijon mustard
2 teaspoons dried rosemary
2 teaspoons kosher salt or coarse sea salt
1 teaspoon coarse ground black pepper
1 large head of garlic (peal and crush each clove)
2 medium yellow onions (peal and coarsely chop)
2 large carrots (pealed and sliced)
2 tablespoons lemon juice and zest to taste
Use season salt to taste and rub into the lamb. Put the legs in the crock pot. In a small bowl mix wine, mustard, salt, pepper and rosemary. Pour over lamb. Tuck the garlic into and around the lamb. Throw the carrots and onions on top and splash with lemon juice and zest. Cover and cook on high for six hours. Turn lamb at about the 4 hour mark.