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Baked Lamb And Vegetables

Diet.Chef's picture
  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
  Pepper 1⁄8 Teaspoon
  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.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2285 Calories from Fat 1550

% Daily Value*

Total Fat 172 g265%

Saturated Fat 0.22 g1.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1586.5 mg66.1%

Total Carbohydrates 47 g15.7%

Dietary Fiber 11.2 g44.7%

Sugars 21.5 g

Protein 134 g267.6%

Vitamin A 208.6% Vitamin C 113.4%

Calcium 17.9% Iron 16.4%

*Based on a 2000 Calorie diet

Baked Lamb And Vegetables Recipe