Lemon and Rosemary Lamb

Leg of Lamb with Lemon and Rosemary by A Year of Slow Cooking


  • 3 pounds whole leg of lamb
  • 1/4 cup honey
  • 2 tablespoons prepared dijon mustard
  • 1 tablespoon dried rosemary
  • 1 teaspoon black pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice (1 lemon, juiced)


  1. Use a 4-quart slow cooker.
  2. In a small bowl, combine honey, dijon, the spices, lemon zest, and lemon juice. Stir with a spoon to form a paste. Smear this paste on all sides of the lamb roast. Cover and cook on low for 8 hours. The lamb should be easy to cut with a fork when it is done.