Slow Cooker Lamb and Winter Vegetables

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

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!