Lamb Chops With Vegetables And Fruits
|Boned loin lamb chops||36 Ounce, cut 1 1/2 inch thick (Trimmed Weight)|
|Ground black pepper||To Taste|
|Kiwis||3 , peeled and scooped into balls|
|Seedless grapes||2 Cup (32 tbs) (Red Or Green)|
|Asparagus spears||24 , trimmed, blanched and sliced diagonally|
|Cucumbers||2 , peeled and scooped into balls|
Preheat oven to 350Â°F.
Tie chops into neat rounds with kitchen twine.
Arrange each on a piece of foil and season to taste with salt and pepper.
Scatter fruits and vegetables around chops, dividing equally.
Sprinkle chopped mint and parsley over all.
Seal the foil packets, and set on a baking sheet.
Bake about 20 minutes for medium rare.
Transfer packets to serving plates and allow guests to open them at table.