Lamb Balsamic-Glazed Vegetables

Makes 8 servings.

Ingredients:

• 1 - teaspoon salt
• 1 - teaspoon freshly ground black pepper
• 1 - teaspoon ground coriander
• 2 - teaspoon dried rosemary leaves
• 1 - teaspoon dried mint
• 1 - teaspoon dried thyme
• 1 - teaspoon ground fennel
• 3 - pounds lamb roast, de-boned and well-trimmed of fat
• 1 - large red onion, cut into eighths
• 2 - medium zucchini, bias-cut into 1/2 inch slices
• 2 - yellow crookneck squash, bias-cut into 1/2 inch slices
• 2 - medium new potatoes, quartered
• 3 - Tablespoons balsamic vinegar

Directions:

1. In a small bowl, mix the salt, pepper, coriander, rosemary, mint, thyme and fennel. 
2. Rub the seasonings all over the lamb roast.
3. Place the onion in the bottom of the 3 to 4-1/2 quart slow cooker and add the lamb roast. 
4. Add the remaining vegetables. 
5. Drizzle the balsamic vinegar over the vegetables.
6. Cover and cook on HIGH for 1 hour, then turn to LOW for 10-12 hours.