- 2 lb. Leg of Lamb
- 1/4 Cup Olive Oil
- 2 Tbsp. Whole Grain Mustard
- 4 Sprigs Thyme
- 6-7 Leaves of Mint
- 3/4 tsp. Dried Rosemary
- 3/4 tsp. Garlic
- Salt and Pepper
- Cut 3 slits across top of lamb.
- Add lamb to slow cooker and rub with olive oil, mustard, salt and pepper.
- Put garlic and rosemary in each slit.
- Cook for 7 hours on low, add sprigs of thyme and mint, then cook for additional 1 hour.