Yield: 9 Servings
|5 pounds||Leg of lamb|
|1 \N||Clove garlic -- peeled and|
|1 tablespoon||Dry mustard|
|¼ teaspoon||Crushed rosemary leaves|
|1 tablespoon||Lemon juice|
Rub all surfaces of lamb with garlic. Mix mustard with salt, pepper, thyme, rosemary and lemon juice. Spread and pat herb mixture on surface of roast. Place roast on metal rack in slow-cooking pot. Cover and cook on low for 10 to 12 hours or until tender. Remove meat to platter. Skim off excess fat from juices. Turn control to high. Dissolve flour in small amount of cold water. Stir into juices in pot. Cook on high for 15 to 20 minutes. Serve herbed sauce with meat.
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