Slow Cooker Braised Leg of Lamb

This Slow Cooker Braised Leg of Lamb will have your guests thinking you slaved away in the kitchen all day!  A combination of fresh herbs and hearty red wine lend amazing flavor to this delicious, refined dish.

1. Make a marinade for the lamb by combining the mint, rosemary, lemon pepper, garlic and olive oil; rub marinade all over the lamb.
2. Next, season with sea salt to your taste. If possible, cover lamb and refrigerate for a few hours or overnight.
3. Remove lamb from marinade; meanwhile heat a heavy-bottomed pan (preferably cast iron) over medium-high heat.  Add a touch of olive oil to hot pan and start to sear lamb.  Sear on all sides.
4. Add red wine, red onion and thyme sprigs to crock, then place seared lamb into crock.  Cover and crock on LOW 6-8 hours.

NOTE:  Great with roasted potatoes, carrots and mint jelly.  Also, if you do not have wine on hand, try balsamic vinegar or beef broth.

Optional: For presentation, I have placed under the broiler for a few minutes.

Happy Crocking!

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XOXO,

Jenn