Lamb Chops In Parchment
|Lamb loin chops||16 Ounce, cut 3/inch thick and trimmed of all visible fat|
|Non alcoholic red wine||1⁄2 Cup (8 tbs)|
|Chopped green onion||2 Tablespoon|
|Minced parsley||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Red potatoes||10 Ounce, sliced|
|Mushrooms||8 Ounce, thinly sliced|
|Minced dill||2 Tablespoon|
Place the chops in a large self-closing plastic bag.
In a small bowl, stir together the wine, onions, parsley and garlic.
Pour over the chops.
Seal the bag and marinate in the refrigerator for 30 minutes, turning the bag occasionally.
Cut parchment paper into 4 squares, 12" each.
Fold each square in half, then trim into large hearts.
Open the paper hearts.
Remove the chops from the bag, reserving the marinade.
Place a chop on half of each paper heart.
Top with the potatoes, mushrooms and dill.
Then sprinkle 1 1/2 teaspoons of the marinade on top of each vegetable mound.
For each packet, fold the paper over the chop and vegetables and align the edges.
Make a small fold at the top edge, crease and repeat to make a double seal.
Work your way around the edge, making a double seal.
When you reach the pointed end, twist the parchment to hold the folds in place.
Make sure the edges are tightly sealed.
Place the packets on a large cookie sheet.
Bake at 350Â° about 20 minutes or until the paper is browned and puffed.
Carefully cut a large X in the top of each packet and fold back the points.
Check to see if the lamb has cooked to medium-rare doneness and the vegetables are tender.
If not, close the packets and bake about 5 minutes more.