Ingredients

• 1 , 3 pound
• 0.5 cups 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
• 0.5 teaspoons fresh cracked pepper

Instructions

1. 1 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.
2. 2 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 per serving