Slow Cooker Shredded Leg of Lamb Roast

Ingredients

• 3 1/2 pounds leg of lamb, bone out
• 1/2 cup olive oil
• 1 cup lemon juice
• 12 garlic cloves, crushed
• 2 teaspoons dried oregano
• 2 teaspoons nutmeg
• 1/8 teaspoon peppermint extract
• 1 teaspoon sugar
• 1/4 cup apple cider vinegar

Directions

1. Place the leg of lamb into the mixture and cook on high for 6-8 hours or low for 8-10 hours until it is falling apart
2. Mix the oil, lemon juice, garlic, oregano, and nutmeg in a bowl and pour over the lamb.
3. Before serving, mix together the mint, sugar, and vinegar and microwave for 30 seconds until the sugar melts into the mint vinegar.
4. Remove meat to a large bowl and pull apart with forks.
5. Slowly add the juice from the slow cooker into the shredded meat until it’s the consistency you would like. This mixes the flavor into all of the meat.
6. Drizzle mint vinegar sauce over the shredded as desired.
7. Serve by itself or on bread.

Story Time with the Chronically Ill Chef

A few weeks ago, we got a leg of lamb. I don’t even know how or where we got it, but we did, so I set about trying to figure out what to do with it. So, I made this recipe. You can probably use this recipe with any kind of roast that you have in your pantry.