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

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.]

• Ready In: 8 hrs 10 mins
• Serves: 2-3

Ingredients

• 2⁄3 kg leg of lamb (e.g. half leg)
• 1⁄2 cup ginger wine
• 1  small lemon, juice of
• 5  garlic cloves, thinly sliced
• 1  inch gingerroot, thinly sliced
• 1⁄2 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!