Baked Lamb And Vegetables
|Lamb shoulder chops||4 , cut 3/4 inch thick|
|Onion||1 Large, cut into thin wedges|
|Carrot||1 Medium, cut into thin bite size strips|
|Turnip||1 Medium, cut into thin bite size strips|
|Celery stalks||1 , thinly sliced|
|Garlic salt||1⁄4 Teaspoon|
|Dried thyme||1⁄4 Teaspoon, crushed|
|Thin lemon slices||4|
Cut four 12 inch squares of heavy foil.
Or, cut eight squares of regular foil.
Trim separable fat from meat.
Arrange one lamb chop on each square of heavy foil or on a double layer of regular foil.
Divide vegetables among lamb chops.
In a mixing bowl stir together garlic salt, thyme, and pepper.
Sprinkle evenly over vegetables and chops.
Top each with a lemon slice.
Fold foil tightly around chops; place on a baking sheet.
Bake in a 350° oven for 50 minutes or till chops and vegetables are tender.
Discard lemon slices before serving.