Purchase boneless leg of lamb, that is usually tied. Season on top, you don’t need to season the inside, since with slow cooking the seasoning will eventually get inside.
In a small bowl combine olive oil, salt, pepper, thyme and mint.
Rub spices on the outside of the lamb.
Place onion at the bottom of a crock pot.
Add the meat.
Add garlic on top.
Pour the stock, water (and wine optional) in the slow cooker.
Cover and cook for 4 hours on high or 6 hours on low.
Remove the meat from the slow cooker and slice or shred with fork.
Optional - brown the top of the roast in the oven at 400 F for 2-3 minutes, if you want to have crispy outside.
You can make gravy to serve with the lamb, by using 2 tbsp butter, 1/4 cup of flour and 3 cups lamb stock (leftover in the crock pot). Cook over medium heat, stirring frequently until thickened. Season with salt and pepper.