Slow Cooked Leg of Lamb With Rosemary and Lemon

• whole leg of lamb (bone-in or boneless)↗3 lbs
• Wet rub
• honey↗1⁄4 cup
• prepared Dijon mustard↗2 tablespoons
• dried rosemary↗1 tablespoon
• black pepper↗1 teaspoon
• kosher salt↗1 teaspoon
• lemon, zest of↗1⁄2
• lemon, juice of↗1

Step-by-step instructions

1. 1

   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.

2. 2

   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.