Add olive oil to a large pot or to the slow cooker if it has an aluminum insert for browning.
On high heat sear the meat on all sides, about 5 minutes per side, or until browned. Set aside.
After that, add the potatoes and the carrots to the bottom of the crockpot, and season with some salt and pepper.
Add the seared meat and drippings from the pan on top of the veggies. Again, season with a bit of salt and pepper.
Next, add the minced garlic, chopped rosemary, rosemary, and thyme sprigs.
Pour in the chicken broth and wine on the side of the slow cooker, make sure to not wash the seasoning off the lamb.
Finally, add the bay leaves.
Cover and cook on low for 6-8 hours or until tender.
Discard the bay leaves.
Arrange the meat and veggies onto a serving plate. Garnish with fresh lemon zest, parsley and serve with tzatziki sauce on the side.