Ingredients for 6 servings:
1. 3 medium yellow onions, cut into 8 wedges
2. 2 garlic cloves, minced
3. 2 lbs new potatoes, halved (or quartered)
4. 2 tablespoons olive oil
5. 2 lbs lamb stew meat, trimmed of fat, cut into 1 1/2 inch chunks, and blotted dry
6. 1/4 cup finely chopped fresh flat leaf parsley
7. 1/4 cup finely chopped fresh basil
8. 2 tablespoons finely chopped fresh oregano or 2 tablespoons savory
9. black pepper (8 grinds)
10. salt
11. 2 lbs firm-ripe plum tomatoes, coarsely chopped
12. 2 tablespoons unsalted butter, cut into bits

Directions:
1. Layer onions, garlic, and potatoes in the slow cooker.
2. In a skillet over med-high heat, warm 1 tablespoon oil until very hot; add half the meat and cook until browned on all sides (4-5 minutes); transfer to the cooker.
3. Repeat with the remaining oil and meat.
4. Add half of the herbs and all of the pepper to the cooker; season to taste with salt.
5. Top with the tomatoes and dot with butter.
6. Cover and cook on LOW until the lamb is fork-tender, 8-10 hours.
7. An hour before the end of cooking time, sprinkle the remaining herbs on top of the meat and vegetables; serve with rice and green salad.

Enjoy your meal!