Fruited Lamb Roll


1 (3 to 4 lb.) rolled boneless lamb roast
3 cloves garlic, crushed
1/4 cup minced ginger root
1/2 cup dried cranberries
6 oz. dried apricots
2 tbsp. chopped fresh mint leaves


Open rolled roast. Sprinkle with garlic, gingerroot and cranberries. Arrange apricots in single layer over roast. Sprinkle mint over apricots. Roll roast tightly and secure with string or skewers. Place roast on a rack in slow cooker. Cover and cook on low 8-10 hrs. or until lamb is tender. Slice and serve hot.