Yummy Slow Cooker Leg of Lamb
So I don't have pictures of the preparation but it's super easy and I know you won't have any problem following along.
First I bought a New Zealand frozen Leg of Lamb. We could not get fresh lamb where I live.
Put the leg of lamb in your fridge and let it defrost. It will take about 2 days.
Then you are ready to start cooking.
Take the defrosted leg of lamb and put it in a slow-cooker. I added approximately 1 to 1 1/2 cups of chicken broth, a smidgeon of Virgin Olive Oil (about 1 1/2 Tbsp.), 1/2 a lemon squeezed, 2 tsp. of oregano, and 1 tsp. of crushed dried rosemary from my herb garden. I also tossed cut the 1/2 lemon in slices and threw them in as well. Then I let it cook on LOW for 8 hours.
Speaking of leftovers, I was at a loss as to how to use our meat leftovers up, since I don't care for lamb leftover as a meal with vegetables. So I took 1/3 of the meat you see here and made lamb-lentil soup. I'll put the recipe for that up ASAP.
The next day I made delicious lamb-tzatziki sandwiches! Hubs pronounced them "absolutely delicious" which is high praise.