one 3 to 4 pound rolled boneless lamb roast 3 cloves garlic, crushed 1/4 cup of minced gingerroot 1/2 cup of dried cranberries 6 ounces of dried apricots 2 tablespoons of chopped fresh mint leaves
Open rolled roast. Sprinkle with garlic, gingerroot and cranberries. Arrange apricots in a single layer over roast. Sprinkle mint over apricots. Roll roast tightly and secure with string or skewers. Place roast on a rack in a slow cooker. Cover and cook on LOW 8 - 10 hours or until lamb is tender. Slice and serve hot. Makes 6 - 8 servings
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