Baked Lamb and Vegetables
Recipe from Better Homes and Gardens

Top lamb chops with carrots and parsnips and bake in foil packets for easy cleanup.


Baked Lamb and Vegetables

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Servings: Makes 4 servings.
Prep Time: 20 mins
Total Time: 1 hr 10 mins
Related Categories: Easter Lamb, Lamb, Lamb Chops, Vegetables
 
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Ingredients
  • 4 
    lamb shoulder chops, cut 3/4 inch thick (1-3/4 pounds total)
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  • 1 
    large onion, cut into thin wedges (1 cup)
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  • 1 
    medium carrot, cut into thin bite-size strips
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  • 1 
    medium turnip, cut into thin bite-size strips (3/4 cup)
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  • 1 
    stalk celery, thinly sliced (1/2 cup)
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  • 1/4  teaspoon
    garlic salt
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  • 1/4  teaspoon
    dried thyme, crushed
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  • 1/8  teaspoon
    pepper
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  • 4 
    thin slices lemon
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Directions
1.
Cut four 12-inch squares of heavy foil. Or, cut eight squares of regular foil.
2.
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.
3.
In a mixing bowl stir together garlic salt, thyme, and pepper. Sprinkle evenly over vegetables and chops. Top each with a lemon slice.
4.
Fold foil tightly around chops; place on a baking sheet.
5.
Bake in a 350 degree F. oven for 50 minutes or until chops and vegetables are tender. Discard lemon slices before serving. Makes 4 servings.
Nutrition information
Calories 256, Total Fat 11 g, Cholesterol 109 mg, Sodium 225 mg, Carbohydrate 7 g, Protein 30 g. Percent Daily Values are based on a 2,000 calorie diet
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