Succulent Slow Cooked Lamb

1. Put the leg of lamb in the slow cooker and cut 3 large slits along the top of the lamb. Make sure the slits are at least 1 1/2 inches deep. 2. Rub the lamb with 2 Tbsp. Whole Grain Mustard, 1 Tbsp. Maple Syrup, and salt and pepper to taste. 3. Using your fingers, insert the 1/4 tsp. Garlic and 1/4 tsp. Dried Rosemary in to each slit. 4. Cook the lamb for 7 hours in the slow cooker, on LOW heat. Once the lamb is cooked down and all of the juices are surrounding it, add 4 Sprigs of Thyme and 6-7 Leaves of Mint. Cook for an additional 1 hour with the herbs in the juices. 5. Remove lamb from slow cooker and let rest for 5-10 minutes. Slice and serve!