Slow cooker recipes are a tricky target to hit, in my opinion and so we tried this on a whim not knowing what to expect. My family loves lamb but rarely do I have time to get a real roast into our weekly meals! This is as easy as it read and it is a delicious combination of flavours (my food critics, a 5 year old and 3 year old approved heartily!). Served with mashed taters, I made a sauce with the juices in the crock by adding 1 cup of beef stock and corn starch to thicken a little, whisked over high-medium heat till bubbly and well blended. The sauce is just amazing and should not be wasted as it goes so well over the mashed and the meat. Well done, DrGaellon, saving this one!