2 6- to 7-oz. lamb shoulder chops, cut 3/4 inch thick
1/2 C. thin onion wedges
1/3 C. peeled turnip cut into thin bite-size strips
1/4 C. carrot cut into thin bite-size strips
1/4 C. thinly sliced celery
1/8 tsp. garlic salt
1/8 tsp. dried thyme, crushed
Dash black pepper
2 thin lemon slices

Cut two 12-inch squares of heavy foil. Or, cut 4 squares of regular foil. Trim fat from chops. Arrange a chop on each square of heavy foil or on a double layer of regular foil. Place the vegetables on top of the chops. Sprinkle garlic salt, thyme, and pepper evenly over vegetables and chops. Add lemon slices. Bring up 2 opposite edges of foil and seal with a double fold. Fold remaining ends to completely enclose chops and vegetables, leaving space for steam to build. Place packets in a shallow baking pan. Bake in a 350 degree F oven about 50 minutes or until chops are medium (160 degree F) doneness and vegetables are tender. Discard lemon slices before serving.

Yield: 2 servings
Calories: 180
Fat: 7g
Fiber: 2g