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Purchase boneless leg of lamb, that is usually tied. I usually until it, and season on top, you don’t need to season the inside, since with slow cooking the seasoning will eventually get inside.
In a small bowl combine olive oil, salt, pepper, thyme and mint.
Rub spices on the outside of the lamb (you can rub the inside as well, if you want to).
Place onion at the bottom of a crock pot.
Add the meat.
Add garlic on top.
Pour the stock and water (and wine optional) in the slow cooker.
Cover and cook for 4 hours on high or 6 hours on low.
Remove the meat from the slow cooker and slice or shred with fork.
Optional - brown the top of the roast under the broiler for 2-3 minutes, if you want to have crispy outside.
You can make gravy to serve with the lamb, by using 2 tbsp butter, 1/4 cup of flour and 3 cups lamb stock (left over in the crock pot). Cook over medium heat , stirring frequently until thickened. Season with salt and pepper.