Place cubed potatoes in the bottom of the slow cooker. In a small bowl, mix the salt, garlic, lemon zest and rosemary together and rub mixture on lamb. Brown the lamb in a large skillet using the oil and then transfer to slow cooker. Pour in the wine. Cook on low 10-12 hours, or high 5-6 hours.
Unroll lamb; trim fat. Sprinkle evenly with1/
he oil all over the lamb and either brown it in
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.
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.
an large enough for the leg of lamb. Place lamb on top. Pour in
live oil.
Spread the leg of lamb flat. Trim the excess fat
he fat from the lamb (or most of it).
Make small
Preheat oven.
Wash
leg
of
lamb thoroughly; pat dry. Make 4 small slits
around lamb.
Insert cloves of garlic into leg.
Rub olive oil all over leg of lamb.
Place in baking pan with rack. Sprinkle salt
and
pepper to taste.
Cook at 450\u00b0 for 15 minutes and then cover
and cook at 350\u00b0 for 2 to 2 1/2 hours.
Slice lamb and arrange on warm platter.
Serve immediately.
Makes 6 to 8 servings.
he leg of lamb) whisk to blend well.
Place the leg of lamb in rack
Preheat oven to 500 degrees F (260 degrees C). Grease a roasting pan with olive oil.
Rub seasoned salt over leg of lamb.
Mix flour and mustard together in a bowl. Rub over leg of lamb. Transfer to the prepared roasting pan.
Roast leg of lamb in the preheated oven until browned, about 20 minutes.
Reduce oven temperature to 325 degrees F (160 degrees C). Add orange juice, onion, and water to the roasting pan. Continue baking lamb, basting with orange juice and water every 30 minutes, until tender, about 2 1/2 hours.
o 400\u00b0F. Season the leg of lamb, put it in a roasting
o 400\u00b0F. Crush one of the garlic cloves and mix
o 425\u00b0F. Sprinkle the leg of lamb with salt, pepper, garlic and
50\u00b0F.
Rub the lamb with salt and pepper and
ixture over larger end of leg of lamb.
Slice 2 large garlic
00b0F.
Peel 1 clove of the garlic, and crush in
Puree onion, garlic, ginger and pepper in food processor.
Mix together with shoyu, honey and oil.
Spread marinade on both sides of butterflied leg of lamb.
Put lamb and marinade in a plastic bag in refrigerator.
Lamb can marinate overnight.
Turn several times.
esealable plastic bag. Add the leg of lamb coating with the marinade well
ix all over the butterflied leg of lamb and then cover and leave