Ingredients
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1 (3 pound) bone-in leg of lamb, room temperature
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½ cup red wine
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1 lemon, juiced
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2 tablespoons raw honey
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2 tablespoons Dijon mustard
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3 cloves garlic, minced
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1 tablespoon apple cider vinegar
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1 tablespoon dried rosemary
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1 teaspoon dried thyme
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1 teaspoon sea salt
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½ teaspoon fresh cracked pepper
Directions
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Pour wine into a slow cooker. Mix lemon juice, honey, mustard, garlic, vinegar, rosemary, thyme, sea salt, and pepper in a medium bowl until a thick paste forms. Massage paste into lamb using your hands; gently place into the slow cooker.
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Cook on Low 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 before serving.
Nutrition Facts (per serving)
285 | Calories |
14g | Fat |
11g | Carbs |
26g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 285 | |
% Daily Value * | |
Total Fat 14g | 18% |
Saturated Fat 7g | 34% |
Cholesterol 100mg | 33% |
Sodium 465mg | 20% |
Total Carbohydrate 11g | 4% |
Dietary Fiber 1g | 5% |
Total Sugars 6g | |
Protein 26g | 51% |
Vitamin C 15mg | 17% |
Calcium 38mg | 3% |
Iron 6mg | 36% |
Potassium 244mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.