Provencal Leg of Lamb

2 tsp olive oil
3 garlic cloves, minced
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh oregano
1 tbsp chopped fresh thyme
1/2 tsp salt
1/4 tsp freshly ground pepper
1 (2lb) piece boneless leg of lamb, butterflied
2 tbsp horseradish mustard
1/2 c reduced-sodium chicken broth
1 bay leaf

Combine 1 tsp oil, the garlic, rosemary, oregano, thyme, salt and pepper in a small bowl until mixed well. brush both sides of the lamb with the mustard, then press the herb mixture evenly over the lamb.

Heat the remaining 1 tsp of oil in a large nonstick skillet set over medium-high heat. Add the lamb and cook until browned on all sides, about 8 minutes. transfer the lamb to a 5-6 quart slow cooker.

Add the broth and bay leaf to the skillet, bring to a boil, stirring constantly to scrape the brown bits from the bottom of the skillet. Pour over the lamb. Cook covered, until the lamb is fork-tender, 3-4 hours on high or 6-8 hours on low. Transfer the lamb to a cutting board and cut into 16 slices. Remove the bay leaf before serving.

(Note: When a piece of meat is butterflied, it is split open horizontally almost all the way through, then opened up like a book. If you don't see butterflied leg of lamb in the meat case, ask the butcher to prepare one for you.)

submitted by Claire Ashby