2 6- to 7-oz. lamb shoulder chops, cut 3\/4 inch thick
\n1\/2 C. thin onion wedges
\n1\/3 C. peeled turnip cut into thin bite-size strips
\n1\/4 C. carrot cut into thin bite-size strips
\n1\/4 C. thinly sliced celery
\n1\/8 tsp. garlic salt
\n1\/8 tsp. dried thyme, crushed
\nDash black pepper
\n2 thin lemon slices<\/p>\n
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.<\/p>\n
Yield: 2 servings
\nCalories: 180
\nFat: 7g
\nFiber: 2g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n