Lamb Chops With Vegetables And Fruits Recipe
Ingredients
| Lamb loin | 6 Ounce, trimmed | |
| Ground black pepper | 1 To taste | |
| 3 kiwis, peeled and scooped into balls | ||
| 2 cups seedless red or green grapes | ||
| 24 asparagus spears, trimmed, blanched and sliced diagonally | ||
| 2 thin cucumbers, peeled and scooped into balls | ||
| 1/3 cup minced fresh mint and parsley, more or less half and half, or to taste | ||
| Salt | To Taste | |
Directions
Preheat oven to 350°F.
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.
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.
Chef
