All tied up like a pretty package, boneless leg of lamb fits perfectly and cooks beautifully in the slow cooker. Coated with a glaze of honey, Dijon mustard and rosemary, this lamb turns out juicy and tender, making for a memorable celebratory meal.
YIELD: 4 TO 6 SERVINGS
3 lb (1.4 kg) boneless leg of lamb, trimmed and tied with butcher’s string or left in netting
House Seasoning, to taste
2 tbsp (30 ml) vegetable oil
½ cup (120 ml) low-sodium chicken broth
6 cloves garlic, minced
¼ cup (60 ml) honey
2 tbsp (30 g) Dijon mustard
2 tbsp (30 ml) extra-virgin olive oil
2 tbsp (10 g) minced fresh rosemary, plus more for serving
1 tbsp (15 ml) freshly squeezed lemon juice
1 tsp (6 g) salt
Freshly ground black pepper, to taste
Pat the lamb dry with paper towels and generously season both sides with the House Seasoning, rubbing it into the meat. Heat the oil in a large pot or Dutch oven over medium-high heat. Once the oil is shimmering, add the lamb and cook for 3 to 5 minutes per side, until every side is evenly browned. Transfer the lamb to a large slow cooker.
Pour the chicken broth into the pot and bring it to a boil over medium-high heat for about 1 minute, scraping the bottom of the pot with a wooden spoon to deglaze the brown bits. Allow the broth to slightly cool and then pour it over the lamb in the slow cooker.
In a medium bowl, combine the garlic, honey, Dijon, olive oil, rosemary, lemon juice, salt and pepper. Pour the mixture over the lamb and rub it into the meat, turning the lamb to evenly coat it. Cover the slow cooker and cook on low for 6 to 8 hours, until the lamb is very tender.
Transfer the lamb to a platter, tent it with aluminum foil, and allow it to rest for 15 minutes. Use a large spoon to skim any excess fat from the surface of the liquids in the slow cooker, then strain the juices through a fine-mesh sieve into a medium bowl or measuring cup. Serve the warm lamb sprinkled with rosemary and drizzled with the juices from the slow cooker.