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CUT the red onion in half, peel the onion and cut it into rings. Add the red onion rings to the slow cooker along with 75 ml sherry. PEEL and finely chop the garlic cloves.
MIX olive oil, ras el hanout, finely chopped garlic, lemon juice from 1/2 a lemon, pepper and salt in the small bowl. Mix together and coat the leg of lamb with the mixture.
Add the remaining mixture into the slow cooker.
PLACE the boneless leg of lamb into the slow cooker. Set the slow cooker for 6 hours on the highest setting. Turn the boneless leg of lamb after about 3 hours. After about 6 hours, the leg of lamb will literally fall apart.
Be careful when you transfer the lamb to the cutting board. Use a sharp knife to divide the lamb into equal pieces.