Slow-cooked Leg of Lamb with Prunes

I'm back to the blog after an international-move-induced hiatus (many thanks to Dr. Darkness and Audrey for posting recipes in the meantime!). Of course, a Crockpot was one of the first things I acquired after moving into my new flat this month. An inaugural batch of slow-cooked porkchops came out underwhelming (totally fine, just not blogworthy really), but this leg of lamb recipe (adapted from one at old standby A Year of Crockpotting) really worked. I used lamb purchased at a local foods "fayre" in town.

Ingredients
4 lb. boneless leg of lamb
1 tsp dried rosemary
1 tsp salt
1 tsp pepper
4 cloves garlic, chopped
2 cups prunes
~3/4 cup white wine (I used a chardonnay)
1 cinnamon stick

To Make
1. Place lamb in crockpot (note: I have a 6.5 liter cooker, though original recipe called for a 4-5 quart cooker, so if you have a smaller one it should still fit).
2. Mix salt, pepper, and rosemary together, rub all sides of lamb with mixture.
3. Sprinkle chopped garlic on and around lamb.
4. Add prunes around lamb.
5. Pour in wine, about 1/4 cup water (the water I added because I was afraid the lamb would dry out, being not as submerged in a larger cooker, but it's probably not necessary). Toss in a cinnamon stick.
6. Cover and cook on low for 8 hours.

Warning: your home will smell almost oppressively amazing for about 7 hours while this thing cooks. But the result is a moist, delicious leg of lamb. I served it with quinoa and roasted carrots.