Ingredients

• 1 (3 pound) bone-in leg of lamb, or more to taste
• 1/2 cup red wine
• 1 lemon, juiced
• 2 tablespoons raw honey
• 2 tablespoons Dijon mustard
• 3 cloves garlic, minced
• 1 tablespoon apple cider vinegar
• 1 tablespoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon sea salt
• 1/2 teaspoon fresh cracked pepper

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Instructions

1. Bring leg of lamb to room temperature, about 2 hours.
2. Pour wine into a slow cooker. Mix lemon juice, honey, mustard, garlic, vinegar, rosemary, thyme, sea salt, and pepper together in a bowl until a thick paste forms. Massage paste into the lamb using your hands; gently place into the slow cooker.
3. Cook on low, without removing the cover, for 5 hours. An instant-read thermometer inserted near the bone should read 145 degrees F (65 degrees C). Let lamb rest for 15 to 20 minutes.