Slow-cooked Greek Easter lamb with lemons, olives & bay Recipe

Preheat your slow cooker on the low setting.

Season the leg of lamb generously with salt and pepper.

In a small bowl, combine minced garlic, lemon zest, lemon juice, and olive oil.

Rub the garlic and lemon mixture all over the lamb, making sure to get it into any crevices.

Place the lamb in the slow cooker and add the Kalamata olives and bay leaves around it.

Cover and cook on low for 8 hours, or until the lamb is tender and easily pulls apart with a fork.

Once cooked, remove the lamb from the slow cooker and let it rest for a few minutes before serving.

Slice the lamb and serve with the olives and juices from the slow cooker.