Lemon Rosemary Lamb

Serves:	8
Prep Time:	10	minutes
Cook Time:	10	hours

 

• 1 whole lamb leg, about 3-4 pounds
• 2 tablespoons olive oil
• 1 bunch of fresh rosemary leaves
• Zest of 1 lemon
• Juice of 1 lemon

 

1. Make incisions on the leg and stuff rosemary in it. Rub the leg with olive oil and place the leg in the slow cooker.

1. Drizzle with lemon juice and top with lemon zest.
2. Cover and cook on low for 10 hours. Shred meat and serve.

 

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