Prepare the Lamb:

1. Pat the lamb completely dry with a paper towel before adding seasoning.
2. In a small bowl, mix together olive oil, garlic, paprika, sage, thyme, mint, cumin, salt and pepper. Stir well into a smooth paste.
3. Using a paring knife, make a few small incisions through the leg of lamb. Rub and spread the marinade mixture over the lamb including the inside of the leg and inside the incisions. Wear disposable gloves to make it easier to clean up.
4. Heat a large skillet over medium high heat and sear the lamb on all sides until browned, about 3-4 minutes per side.

Cook in the Slow Cooker:

1. Transfer the lamb into the slow cooker. You can cut the leg of lamb in half to reduce cooking time in the slow cooker.
2. Add in baby potatoes, carrots onion, canned tomato, soy sauce, cumin and thyme. Add water on the sides until the lamb is almost submerged in the mixture (about 2-3 cups). Do not pour the water directly onto the seasoned lamb.
3. Cover and seal the lid and set to cook on high for 4-6 hours or low for 8-10 hours. The lamb should be fully cooked in 3 hours on high but will become much more tender the longer it's cooked in the slow cooker.
4. Slice the lamb and serve over Basmati rice or one pot rice pilaf with the slow cooked vegetables. Drizzle with juice from the slow cooker and sprinkle some chopped parsley on top.