Ingredients
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1 (24 oz) bag baby red potatoes
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1 (12 oz) bag baby carrots
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1/2 cup low-sodium chicken broth
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2 lemons
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1 (about 4 lbs) boneless leg of lamb
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1 (0.75 oz) pkg fresh oregano
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3 tbsp Dijon mustard
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3 tbsp minced garlic
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1 tbsp dried thyme
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butcher's twine
Steps
1
To a large slow cooker, add the potatoes, carrots, and chicken broth. Into a small bowl, zest the lemons. Squeeze juice of 1 lemon over vegetables. Season with salt. Cover and cook 1 hour on low.
2
Meanwhile, chop half of the oregano. Trim excess fat from the lamb. To bowl with lemon zest, add the oregano, mustard, garlic, and thyme. Stir to combine. Rub mixture all over lamb. Season all over with salt and pepper. Shape and roll into log and tie with twine every 2 inches to hold together. Add lamb to slow cooker and cook on low 3–4 hours, until meat and vegetables are tender. Cut remaining lemon into thin wedges.
3
Transfer lamb to cutting board. Using a slotted spoon, transfer potatoes and carrots to a platter. Pour cooking liquid into gravy separator or skim with ladle and discard fat. Chop remaining oregano. Cut and remove twine from lamb. Thinly slice lamb and arrange over vegetables. Garnish with oregano. Serve with cooking liquid and lemon wedges.
