Unusual combination of spices and flavors add an exotic richness to this roast.

1 2 1/2 to 3 pound boneless lamb shoulder roast

1 T cooking oil

1 1/2 pounds whole tiny new potatoes or 5 medium potatoes

2 Cups whole tiny carrots

2 small onions, cut into wedges

1 1/4 cups beef broth

1T honey

1 T grated gingerroot or 3/4 t ground ginger

1/2 t salt

1/2 t anise seed or 1/4 t ground allspice

1/2 t ground cinnamon

1/8 to 1/4 t ground red pepper

1/2 cup cold water

1/4 cup all purpose flour

1 1/2 t finely shredded orange peel

1. Trim the fat from the lamb roast.  If necessary, cut roast to fit into crockery cooker.  In a large skillet brown roast on all sides in hot oil

2.  In the meanwhile, remove a narrow strip of peel from the center of each new potato, or peel (if desired) and quarter each medium potato.

3.  In a 3 1/2 or 4 quart crockery cooker place potatoes, carrots, and onions.  Place meat atop vegetables.  In a bowl combine beef broth, honey gingerroot, salt, anise seed or allspice, cinnamon, and red pepper.  Pour over meat and vegetables.

4.  Cover; cook on low-heat setting for 10 to 12 or on high-heat setting for 5 to 6 hours. 

5.  Remove meat and vegetables with slotted spoon; keep warm.  For gravy, skim fat from juices; measure 1 1/2 cups juices.  In a saucepan, combine cold water, flour, and orange peel.  Stir in the reserved 1 1/2 cups of juices.  Cook and stir till thickened and bubbly.  Cook and stir 1 minute more.  If desired, season to taste.  Pass gravy with the meat and vegetables. 

45 minutes (but don't forget the crock pot cooking time).  The gravy will take about 15 minutes.