A leg of lamb, coated in mustard and herbs, is slow cooked in red wine to produce a delicious and tender main dish.
I know nothing about wine so a specific grape would have helped - used a fairly cheap Marlot. I used a 2.75kg leg with bone in a 5.5L slow cooker, so I doubled all ingredients - didn't use lemon and added carrots and celery. I'll repeat what others have said: The paste was a thin sauce. Watch your temperatures closely! At 5 hours mine was pushing 170F (well done for lamb and overcooked for my taste). Because it was overcooked it was not very moist or tender. I will definitely try again because the flavor is nice. - 22 Mar 2018 (Review from Allrecipes US | Canada)
Delicious. Other reviews are right -- the "paste" is pretty liquid-y, but I rubbed it on it anyway and it was delicious. I added Cumin and Coriander to the rub, and added more salt and pepper. I also used at least a cup of red wine and cooked it on low for 8 hours. The result was incredible! I took the juices and made a gravy from them with butter and flour in saucepan, and poured it over. - 29 Nov 2017 (Review from Allrecipes US | Canada)
Will definitely make this again. I was hoping for the best when I searched for leg of lamb in the slow cooker but am delighted that I found this, Did exactly as written except used bottled lemon juice instead of from a fresh lemon. And I shorted the amount of thyme since that is not a favorite flavor. The roast smelled great while cooking is extremely moist now that it is done. Sample tasting is delicious. Just making the potatoes and veggies now but promises to be a great dinner. - 20 Aug 2017 (Review from Allrecipes US | Canada)