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

Name: Succulent Leg of Lamb for the Slow Cooker / Crock-Pot
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Yield: 2-3 serving(s)
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

Submitted by DoubletheGarlic

"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.]"

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photo by DoubletheGarlic

Ready In:: 8hrs 10mins
Ingredients:: 10
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

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