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Baked Lamb & Vegetables
Date added: December 3, 2007
- Servings: 4 change
- Calories per serving: 505
- Prep time: 20
- Cook time: 50
Ingredients
- 32 ounce-weight lamb shoulder chops (4 chops) 3/4 inch thick
- 1 onion (3/4 cup) cut into thin wedges
- 2 cup turnip peeled, cut into thin bite-size strips
- 1/2 cup celery thinly sliced
- 1/4 tsp seasoning, garlic salt
- 1/2 tsp thyme, fresh
- 1/8 tsp spice, pepper, black, ground
- 1/2 lemons, raw, w/ peel, med
Recipe Method
1. Cut four 12-inch square of heavy foil or cut eight 12-inch squares of regular foil. Trip fat from chops. Arrange a chop on each square of foil (or on double layers of regular foil). Place onion, turnp, carrot and celery on top of the chops.
2. Sprinkle garlic salt, thyme and pepper evenly over vegetables and chops. Add lemon slices. Bring up 2 opposite edges of each foil square and seal with a double fold. Fold remaining ends to completely enclose chops and veggies, leaving a space for steam to build. Place packets in a shallow baking pan.
3. Bake in a 350 F. oven for about 50 minutes or until chops are medium doneness (160 F.) and vegetables are tender. Discard lemon slices before serving.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 505 | 25% |
| Fat 31g | 47% |
| Cholesterol 163mg | 54% |
| Sodium 250mg | 10% |
| Carbohydrates 12g | 25% |
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