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Lamb Dijon

3 pounds whole leg of lamb
1/4 cup honey
2 tablespoons prepared dijon mustard
1 tablespoon dried rosemary
1 teaspoon black pepper
1 teaspoon kosher salt
1 teaspoon lemon zest
2 tablespoons fresh lemon juice (1 lemon, juiced)

Directions

1. Use a 4-quart slow cooker. In a small bowl, combine honey, dijon, the spices, lemon zest, and lemon juice. Stir with a spoon to form a paste.
2. Smear this paste on all sides of the lamb roast.
3. Cover and cook on low for 8 hours, or on high for 4-5.
4. You can check the doneness with a meat thermometer, if you'd like, but I usually cook until it's super tender and I can cut it with a fork.
5. If your meat isn't as moist/tender as you'd like, you can cut it in half or in chunks and return it to the pot to soak up more moisture. I don't like dry lamb.