Low-Cal Baked Lamb and Vegetables

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Low-Cal Baked Lamb and Vegetables
2 servings
Prep: 20 minutes
Bake: 50 minutes


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

Directions
1. 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.

2. 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.

3. 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. Makes 2 servings.

Nutrition Facts
Nutrition facts per serving: Servings Per Recipe 2 servings
Calories 180
Total Fat (g) 7
Saturated Fat (g) 2
Monounsaturated Fat (g) 3
Polyunsaturated Fat (g) 1
Cholesterol (mg) 68
Sodium (mg) 148
Carbohydrate (g) 8
Total Sugar (g) 3
Fiber (g) 2
Protein (g) 21
Vitamin A (DV%) 0
Vitamin C (DV%) 24
Calcium (DV%) 4
Iron (DV%) 12

Exchanges
Vegetables (d.e.) 1.5
Lean Meat (d.e.) 2.5

*Percent Daily Values are base on a 2,000 calorie diet