Lamb Shoulder - Crock Pot

I have two favorite meats, (if we're calling fish - meat) lamb and salmon. This Easter I was hell bent on making a lamb. I do not own a roasting pan, but I do have a crock pot... So I looked up a crock pot recipe. This recipe was easy to prepare and very delicious.

Ingredients:

• 2 lbs of lamb shoulder (butcher says its the most tender)
• 6 cloves of garlic
• 2 tbsp rosemary (fresh or dry)
• 2 tbsp of olive oil
• 4 cups vegetable broth
• 1 lemon (optional)
  
• 1/4 cup reduced sodium soy sauce
• salt and pepper
  

Directions:

• Make small incisions in lamb and insert the slices of garlic in each incision.
• Rub olive oil, rosemary around the lamb and season with salt and pepper.
• In large non-stick pan, brown lamb.
• While the lamb is browning, you can prepare the slow cooker/crock pot. Pour the stock and soy sauce into the slow cooker/crock pot. When the lamb is finishing browning add it to the slow cooker/crock pot.
• Cover and cook for 8-10 hours on low setting.
• Remove from slow cooker/crock pot and let rest 15 to 20 minutes before slicing.