Low-cal Baked Lamb and Vegetables

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

Contributed by:

 * Healthy Recipes For Diabetic Friends Y-Group