Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 (6- to 7-ounce) lamb shoulder chops, cut ¾ inch thick
- ½ cup thin onion wedges
- ⅓ cup peeled turnip cut into thin bite-size strips
- ¼ cup carrot cut into thin bite-size strips
- ¼ cup thinly sliced celery
- ⅛ teaspoon garlic salt
- ⅛ teaspoon dried thyme, crushed
- dash black pepper
- 2 thin lemon slices
Directions
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°F oven about 50 minutes or until chops are medium (160°F) doneness and vegetables are tender.
Discard lemon slices before serving.
Makes 2 servings.