Slow-Cooked Leg of Lamb with Garlic, Lemon & Rosemary
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1 leg of lamb (that will fit in your CrockPot - if not, get the butcher
              to cut off the shank end) - with or without bone
1 lemon
4-5 garlic cloves, sliced or crushed
1 Tbsp. fresh rosemary, chopped
1 Tbsp. olive oil
1/2 tsp. coarse salt
1 tsp. freshly ground black pepper
some wine, chicken or beef stock, tomato juice or water

On a chopping board, pat your lamb dry with paper towels. Finely grate
about half the zest off the lemon and grind into a paste with the garlic,
rosemary, oil, salt and pepper using a mortar and pestle. Rub the paste all
over the lamb. If you like, let it sit on the countertop for half an hour or
so, or refrigerate for a few hours or overnight.

Put it into the CrockPot. Add about half a cup of liquid. Squeeze the juice
of the lemon overtop too. Cover and cook on low for 6-8 hours.

From: Dinner With Julie