Slow Cooker Shoulder of Lamb

Deboned lamb shoulder (5 lbs)
1 bulb garlic
1 tbsp. honey
1/3 cup balsamic vinegar
1 cup chicken broth
1 cup red wine
¼ cup Dijon mustard
1 tbsp. soy sauce
2 tsp. each dried rosemary, tarragon, thyme and basil

Wash the lamb shoulder under cool water and pat it dry with paper towels. Place the lamb shoulder onto the cutting board. Separate all of the garlic cloves from the garlic bulb and peel them all. Cut each clove into halves or thirds. Make slits in the lamb shoulder with the tip of the paring knife and insert each prepared sliver of garlic into the lamb. Space the garlic slivers evenly over the entire surface of the lamb. Place the lamb into the crock-pot. Combine the honey, balsamic vinegar, chicken broth, red wine, Dijon mustard, and soy sauce in a bowl and mix the ingredients well. Pour the liquid ingredients over the lamb in the crock-pot. Measure and combine the dried herbs and sprinkle them over the lamb. Add salt and pepper to taste. Cover the crock-pot and set it to low. Cook the lamb for approximately seven to eight hours. Use the instant-read thermometer to determine when the lamb is finished cooking. The lamb will be medium rare when the temperature is 145 degrees F. The lamb will be medium when the temperature is 160 degrees F. The lamb will be well done when the temperature is 170 degrees F.

Serving Size: No Idea