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.
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
Use a covered roasting pan or a Reynolds baking bag which has 1 tablespoon flour in it.
Preheat oven to 325\u00b0.
If using the bag, place this in a 2-inch deep pan.
Remove membrane from the outside of leg of lamb.
Trim at least 3/4 fat.
Combine garlic, herbs and salt and pepper.
Rub this all over the lamb.
Place lamb in bag and follow the directions on package.
Bake until meat thermometer reads 150\u00b0.
Bake for 2 hours then let it stay in bag for 15 minutes.
Slice and serve with mint jelly.