Ingredients
1lemon
2tbspolive oil
4lbsleg of lamb,boneless
2lbsred potatoes,quartered
2tspkosher salt
½tspcoarse ground black pepper
5clovesgarlic,minced
1tbspfresh rosemary,chopped
1cupchicken broth
1cupwhite wine
Preparation
Juice the lemon and keep lemon zest in a small pouch to keep it fresh in the refrigerator while the lamb cooks.
Add olive oil to a large pot or in a slow cooker with an aluminum insert.
On high heat sear the lamb on all sides, 4 to 5 minutes per side until browned.
Add the potatoes to the slow cooker (season with half the salt and pepper), top with the lamb (and season with remaining salt and pepper).
Season the lamb with garlic, rosemary and lemon juice, then pour in the chicken broth and wine on the side of the slow cooker (careful not to wash the seasoning off the lamb).
Cover and cook on Low for 6 to 8 hours.
Garnish with fresh lemon zest.
