1 (approx. 3lb) lamb roast
1 tsp salt
1 tsp black pepper
1 tsp coriander
2 tsp dried rosemary
1 tsp dried thyme
1 tsp dried mint
1 tsp ground fennel
1 large onion, quartered
2 medium zucchini, cut into rounds about a half-inch thick
2 yellow squash, cut into round about a half-inch thick
2 - 4 medium potatoes, quartered
3 tbsp balsamic vinegar
In a small bowl combine the salt, pepper, coriander, rosemary, thyme, fennel, and mint; rub mixture all over the roast.
Place the onion quarters in the bottom of the crockpot or slow cooker and top with the roast. Add the zucchini, squash, and potatoes. Drizzle the vinegar over the vegetables.
Place lid on cooker and cook on high for 1 hour then on low for 10 to 12 hours.
Yield: 6 to 8 servings.