Ingredients

 
1 lamb leg deboned
2 tbs wholegrain mustard
1 tbs honey
2 sprigs fresh rosemary
1/2 cup olive oil
1/2 tsp salt and pepper
 
Method
 
STEP 1 Cut any netting off lamb and rub olive oil all over.
 
STEP 2 Cut small slits over the top side.
 
STEP 3 Combine mustard and honey and rub over the lamb, ensuring it penetrates into the slits.
 
STEP 4 Sprinkle with salt and pepper and place a rosemary sprig into each slit.
 
STEP 5 Place an upturned saucer into the base of the slow cooker.
 
STEP 6 Add the lamb leg, place the lid on and cook on slow for 8-10 hours.
 

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