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Baked Lamb And Vegetables Recipe
|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|
|Thin lemon slices||4|
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
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.