Low-cal Baked Lamb and Vegetables

Description
Contributed by Healthy Recipes for diabetic Friends Y-Group
 * Prep: 20 minutes | Bake: 50 minutes
 * 2 servings

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

 * 1) Cut two 12-inch squares of heavy foil or, cut 4 squares of regular foil.
 * 2) Trim fat from chops.
 * 3) Arrange a chop on each square of heavy foil or on a double layer of regular foil.
 * 4) Place the vegetables on top of the chops.
 * 5) Sprinkle garlic salt, thyme, and pepper evenly over vegetables and chops.
 * 6) Add lemon slices.
 * 7) Bring up 2 opposite edges of foil and seal with a double fold.
 * 8) Fold remaining ends to completely enclose chops and vegetables, leaving space for steam to build.
 * 9) Place packets in a shallow baking pan.
 * 10) Bake in a 350°F oven about 50 minutes or until chops are medium (160°F) doneness and vegetables are tender.
 * 11) Discard lemon slices before serving.
 * 12) Makes 2 servings.

Nutritional information
Per serving:
 * Calories 180 | Total Fat 7g  | Saturated Fat 2g | Monounsaturated Fat 3g | Polyunsaturated Fat 1g  | Cholesterol 68mg | Sodium 148mg  | Carbohydrate 8g | Total Sugar 3g  | Fiber 2g | Protein 21g | 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