| | Marinated Leg of Lamb 2
one 5 to 6 pound of leg of lamb
2 cloves garlic
1/4 cup of kosher or coarse salt
2 tablespoons of peppercorns, cracked
1/4 cup of cognac or brandy
2 cups of dry red wine
Trim excess fat from lamb. Cut each garlic clove into 4 to 6 slices. Using a paring knife, make small slits in various places in the meat and insert the garlic slivers. Sprinkle salt and pepper over all sides of the lamb. Place meat in a large bowl; pour cognac or brandy over rit. Refrigerate several hours or overnight, brushing with cognac or brandy and turning several times.
Drain meat; place in a slow cooker with wine. Cover and cook on LOW 9 to 10 hours or until meat is done. If possible turn roast once during cooking. Cut into thin slices. Makes 8 to 10 servings
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