Slow cooker Leg of Lamb

By á-7066

Ingredients

• 1 Tbs Olive oil
• 2 Lbs Leg of Lamb Butterflied
• 1/2 cup dry red wine
• 1 1/2 Tbs Dijon Mustard
• 1/2 tsp Red wine vinegar
• 3/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 3/4 tsp dried rosemary
• 1/2 Tbs Chopped fresh parsley
• 2 Cloves garlic, minced

Preparation

Step 1

-Combine wine, mustard, vinegar, salt, pepper, rosemary, parsley, garlic in medium bowl and set aside.

Heat oil in heavy skillet over medium high heat. Brown lamb on both sides, about 2-3 minutes a side. Add lamb to slow cooker with a fork, leaving juice in skillet.

Pour wine mixture in skillet scraping up any leftover brown bits. Bring to a simmer and reduce 2-3 minutes, stirring constantly. Pour mixture into slow cooker, and cook on low 8-10 hours.