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Lamb Chops With Vegetables And Fruits Recipe
|Boned loin lamb chops||36 Ounce, cut 1 1/2 inch thick (Trimmed Weight)|
|Ground black pepper||To Taste|
|Kiwis||3 , peeled and scooped into balls|
|Seedless grapes||2 Cup (32 tbs) (Red Or Green)|
|Asparagus spears||24 , trimmed, blanched and sliced diagonally|
|Cucumbers||2 , peeled and scooped into balls|
Serving size: Complete recipe
Calories 2164 Calories from Fat 1146
% Daily Value*
Total Fat 127 g196.1%
Saturated Fat 53.9 g269.6%
Trans Fat 0 g
Cholesterol 544.3 mg
Sodium 1959 mg81.6%
Total Carbohydrates 102 g34%
Dietary Fiber 11.9 g47.4%
Sugars 73 g
Protein 149 g298.3%
Vitamin A 76.1% Vitamin C 301.6%
Calcium 32% Iron 50.1%
*Based on a 2000 Calorie diet
Tie chops into neat rounds with kitchen twine.
Arrange each on a piece of foil and season to taste with salt and pepper.
Scatter fruits and vegetables around chops, dividing equally.
Sprinkle chopped mint and parsley over all.
Seal the foil packets, and set on a baking sheet.
Bake about 20 minutes for medium rare.
Transfer packets to serving plates and allow guests to open them at table.