Slow Cooker Lamb and Winter Vegetables

I woke up a few days ago earlier than usual and felt inspired to cook. I came up with this recipe and realized that all the ingredients, except the vinegar and rosemary were from Full Belly! It was easy and yummy, so I thought I'd share it.--Set Sarrafan
ingredients

2 rutabagas, sliced

3 beets, sliced

3 carrots, sliced

2 ribs of celery, sliced

2 leeks, sliced

6 small lamb chops

1 bag of dried onions (optional)

1/4 - 1/2 cup of apple cider vinegar

rosemary

salt and cayenne pepper

instructions

Cover the bottom of the slow cooker with the sliced vegetables. I put the rutabagas and the whites of the leeks towards the bottom, but I don't think it matters too much. Save the leaves of the celery and a handful of the green parts of the leeks for the top. Cover the vegetables with the lamb chops. Cover the chops with rosemary, salt and cayenne pepper. Throw in the rest of the leeks and celery leaves. Cover with the dried onions if you like. Add the vinegar. Cook on low for 7-8 hours. When you get home from work, it'll smell wonderful!

meal or course
dinner, main course
recipe type
quick + easy