Slow Cooked Leg Of Lamb With Rosemary And Lemon - cooking recipe

Ingredients

3 lbs whole leg of lamb (bone-in or boneless)
Wet rub
1/4 cup honey
2 tablespoons prepared Dijon mustard
1 tablespoon dried rosemary
1 teaspoon black pepper
1 teaspoon kosher salt
1/2 lemon, zest of
1 lemon, juice of

Preparation

Combine the ingredients for the wet rub. Smear all over the outside of the leg of lamb. Place into a 4-qt slow cooker. No additional liquid is necessary.
Cook on low 8 hours or high 4-5 hours. If the meat isn't quite tender enough, try carving it and putting it back in the sauce for 20-30 minutes more.