Prep Time : 10-15 minutes 
Cook Time : 4 on high - 10 hours+ on low depending on your schedule
Yield : 8-12 servings 

Ingredients:

1 (5-pound) butterflied leg of lamb 

1 can condensed tomato soup

1 jar sun-dried tomato and olive tapenade

1 can chopped olives (I use a small can)

1 cup chicken broth

salt and pepper

non-stick spray (I use the olive oil spray)

​

Directions:

Heat a pan on high.

Spray the non-stick spray all over the meat.

Brown on each side for one minute each until all sides are nicely browned.

Add all ingredients to the crock pot 

Place the lamb on top of the other ingredients, spooning some of the sauce over the top.

Cover and cook 4-6 hours on high, 8-12 on low.

​

Nutrition:

Not a clue.

My notes:  

As I'm typing this, we may need to plan this again soon! We serve this with pitas, rice pilaf, and hummus.

Recipe found on: A scribbled piece of paper but I know I modified it because I couldn't find deli style tomatoes and olive tapenade - hence the sun-dried tomato and olive tapenade and extra can of olives as listed above.