Add a fresh spinach, cucumber, and tomato salad to complement the meal.

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

1 T cooking oil

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

2 1/2 Cups hot-style vegetable juice

1 cup regular brown rice

1 t curry powder

1/4 t salt

2 medium carrots, cut into 1/2 inch pieces

1 medium green sweet pepper, cut into 1/2 inch wide strips

1. Trim the fat from the lamb roast.  In a large skillet brown roast on all sides in hot oil

2.  In the meanwhile, in a 3 1/2 or 4 quart crockery cooker combine vegetable juice, uncooked rice, curry powder, and salt.  Add carrots.  Place meat atop carrots.

3.  Cover; cook on low-heat setting for 7 to 8 or on high-heat setting for 3 1/2 to 4 hours. 

4.  Add the green sweet pepper to the crockery cooker. Cover and let stand 5 to 10 minutes.

30 minutes (but don't forget the crock pot cooking time).