Ingredients:

  • 1 (4-5 pound) bone-in lamb leg, trimmed
  • 4 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • Salt and black pepper, to taste
  • 1 cup red wine (optional, or use beef broth)
  • 1 cup beef broth
  • 1 medium onion, sliced
  • 2 large carrots, chopped
  • 2 large potatoes, quartered

Instructions:

  1. In a mixing bowl, combine minced garlic, rosemary, thyme, smoked paprika, cumin, salt, and pepper.
  2. Rub the marinade all over the lamb leg, cover, and refrigerate for at least 1 hour (or overnight for best results).
  3. Add sliced onion, carrots, and potatoes to the bottom of the crockpot.
  4. Place the marinated lamb leg on top of the vegetables.
  5. Pour wine and broth over the lamb.
  6. Cover and cook on low for 6-8 hours, until the lamb is tender and easily pulls apart with a fork.
  7. Let the lamb rest for 10 minutes before carving and serve with vegetables and cooking juices.