Bring leg of lamb to room temperature, about 2 hours.
Pour wine into a slow cooker. Mix lemon juice, honey, mustard, garlic, vinegar, rosemary, thyme, sea salt, and pepper together in a bowl until a thick paste forms. Massage paste into the lamb using your hands; gently place into the slow cooker.
Cook on Low, without removing the cover, for 5 hours. An instant-read thermometer inserted near the bone should read 145 degrees F (65 degrees C). Let lamb rest for 15 to 20 minutes.
rom lamb. Put small slits in surface of lamb; insert garlic slivers. Place lamb, fat
b>in small dish.
Rub half of spice mixture over larger end of leg of lamb
>lamb well and pat dry.
Finely chop 8 cloves of
Insert 3 to 4 skewers lengthwise in leg of lamb to prevent meat from curling when cooking.
Combine remaining ingredients and pour over the lamb.
Cover and marinate in refrigerator 4 hours or more.
ll over the lamb and either brown it in a hot pan
hrough the narrow end of the lamb leg about 3 inches from
o 425\u00b0F. Sprinkle the leg of lamb with salt, pepper, garlic and
In a bowl combine yogurt with ALL remaining ingredients (except the leg of lamb) whisk
el 1 clove of the garlic, and crush in garlic press.<
VEN TO 325.
IN A LARGE ROASTING PAN,COVER
mbrane from leg of lamb; place into roasting pan. Cut slits in the meat
br>Dry leg of lamb with paper towels. Place the leg of lamb in a large
>lamb outside on the BBQ, make a 'butterfly cut' along the bone
The night before combine all of the coating ingredients except the oil, then gradually beat in oil to make a mayonnaise-like consistency.
Paint this coating on the lamb with a spatula, then cover and refrigerate.
Bring out 30 minutes ahead the next day, then roast at 350\u00b0 for about 1 hour or until it registers about 140\u00b0 (about 10 minutes per pound for medium-rare, bone-in).
Let rest before carving.
May use a boned leg of lamb and grill instead.
ngredients in a small bowl, then rub them into the lamb.
br>Cut slits into leg of lamb and insert slivers of garlic [to taste
he mustard. Spread over the leg of lamb. Allow to infuse for 1
Trim the leg of lamb.
Place in a nonaluminum pan or in a large,
Make the paste: In a medium saute pan over