A leg of lamb, coated in mustard and herbs, is slow cooked in red wine to produce a delicious and tender main dish.
Just did not care for the flavors of this. Not worth the expense of the lamb. - 08 Jun 2018 (Review from Allrecipes US | Canada)
Currently in my slow cooker but I'm confident. Note about the paste - Don't mix the wine into the other paste ingredients, the recipe says the wine just goes into the bottom of the cooker, then mix paste and rub it on the meat, then into the wine in the slow cooker. No wonder everyone's paste wasn't pastey! - 06 Jun 2018 (Review from Allrecipes US | Canada)
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)