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Herbed Leg of Lamb

5 lb Leg of lamb
1/2 ts Thyme leaves
1 Garlic clove; peeled and halved
1/4 ts Rosemary leaves
1 tb Dry mustard
1 tb Lemon juice
1/8 ts Pepper
1/4 c Flour


Rub all surfaces of lamb with garlic. Mix with salt pepper thyme rosemary and lemon juice. Spread and pat herb mixture on surface of roast. Place roast in slow cooker. Cover and cook on low 10 to 12 hours or until tender. Remove meat to platter. Skim off excess fat from juices. Turn control to high. Dissolve flour in a small of amount of cold water. Stir into juices in pot. Cook on high 15 to 20 minutes. Serve herbed sauce with meat. Makes 8 to 10 servings.

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