Slow cooked lamb chops

I bought some chops at the markets a week ago (they've been in the freezer since!), decided to experiment.

My experiment went thusly:

2 tins of tomatoes (organic, no added anything)
1.5 zucchinis (hey, I had 1/2 left over from another recipe)
0.5 eggplant (see above note)
1.5 carrots
"some" green beans.  I don't know, they were frozen, I poured until it looked right
1 red capsicum
2 stalks of celery
3 sprigs of sprigs of rosemary (sprigs?  Is that right?  I used like 3 twigs of it, each one about 5cm long?)
3 cloves of garlic (I like garlic...)
a bay leaf, I would have used 2 if I'd had more than 1 left...
1t beef stock
6 thin lamb chops.

Chop up vegetables.  Put in to slow cooker with everything else, cook on low for 8 hours.  You could also do high for 4 hours, but as I was going to work for 8 hours, it just seemed right.

You could serve it with mashed potato, or crusty bread...  I just ate it as is, there was a bit of sauce left over at the end.

What I'd do next time: more salt.  Definitely lacking in the salt dept.
I'd probably try frying the chops for a couple of minutes each side, just to see how that went - they tasted good, but as they're not as fatty as shanks, the texture was a bit different.
I'd probably try and reduce the sauce a little at the end, but as I said, it was still nice.

So, random lamb dish achieved!