Lamb with Garlic, Lemon, and Rosemary

You can use the spice rub in this recipe as a marinade by applying it to the leg of lamb the day before cooking. The red wine in this dish can be replaced with chicken or beef stock.

Serves: 4Hands-on: 10 minutesTotal: 10 hours 10 minutesDifficulty: Easy

Serves: 4


  • 4 cloves garlic, peeled and crushed
  • 1 Tbsp. chopped fresh rosemary
  • 1 Tbsp. olive oil
  • ½ tsp. salt
  • 1 tsp. ground black pepper
  • 1 leg of lamb (3 lbs.)
  • 1 large lemon, cut into ¼" slices
  • ½ cup red wine


  • In a small bowl mix together garlic, rosemary, olive oil, salt, and pepper. Rub this mixture onto the leg of lamb.
  • Place a few lemon slices in the bottom of a greased 4–6-quart slow cooker. Place spice-rubbed lamb on top of lemon slices.
  • Add remaining lemon slices on top of lamb. Pour wine around the lamb.
  • Cook on low heat for 8–10 hours.