Succulent Leg of Lamb for the Slow Cooker / Crock-Pot

DoubletheGarlic's Note:

A throw-it-all-in recipe. Ingredient-list gleaned from various lamb recipes I've used in the past, with a minty twist! ( I have a ridiculously not-hot crock-pot, so I was able to fix-it-and-forget-it for ten hours. By then it was well and truly falling off the bone. Lovely! My crock-pot is also incredibly small, so the lamb was half-submerged in the marinade. If yours is not, you might do well to baste the meat half-way through, if possible. I covered the exposed meat with the left-over lemon skins (yellow-side up) to avoid scorching on top.]

• Total Time: 8 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 8 hrs

Ingredients:

Servings: 2

• 2⁄3; kg leg of lamb (e.g. half leg)
• ½ cup ginger wine
• 1 small lemon , juice of
• 5 garlic cloves , thinly sliced
• 1 inch gingerroot , thinly sliced
• ½ onion , diced
• 1 beef bouillon cube
• 1 mint sprig (approx. 8 leaves)
• salt , to taste
• pepper , to taste

Directions:

1. Except for the lamb, salt & pepper, combine all the ingredients in your crock-pot.
2. Place the lamb into the pot and wet it with the wine-lemon marinade.
3. Give the lamb a hearty dusting of freshly ground pepper, and salt to taste.
4. Cook 8 - 10 hours on LOW. Serve with potatoes and fresh mint leaves!