Source: dLife

Tender lamb chops with carrots, turnips, celery and onions, baked to perfection.

Servings

12 oz Lamb, shoulder, arm chop, lean, raw, choice, 1/4" trim (6 to 7 oz each)
0.5 cup fresh chopped onion , cut into thin wedges
3 oz Turnips, fresh, slices , peeled and sliced into thin, bite-size strips (~ 1/3 cup)
0.25 cup baby carrots , cut into thin, bite-size pieces
0.25 cup fresh chopped celery , thinly sliced
0.12 tsp garlic salt
0.12 tsp thyme, leaves, ground , crushed
1 pepper, black, dash
1 medium lemons , 2 thin slices

1 Preheat oven to 350 degrees.
2 Cut 2 - 12 inch squares of heavy foil. Trim fat from chops. Arrange a chop on each square of foil. Place vegetables on top of the chops.
3 Sprinkle garlic salt, thyme, and pepper over vegetables with chops. Add lemon slices.
4 Take up two opposite edges of foil and seal with a double fold. Fold other two sides to completely cover chops and vegetables, leaving room for steam.
5 Place chops in a baking pan.
6 Bake in oven for 50 minutes or until chops are medium done and vegetables are tender. Throw away lemon slices before serving.

Although this recipe is delicious with the turnips, carrots, and celery, you can substitute other veggies for these.