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Baked Lamb and Vegetables
Source: dLife

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

Prep Time: 20 minutes
Cook Time: 50 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 2 servings
Amount Per Serving
Calories 262.1
Total Carbs 8.9 g
Dietary Fiber 2.0 g
Sugars 3.5 g
Total Fat 9.0 g
Saturated Fat 3.2 g
Unsaturated Fat 0.8 g
Potassium 589.1 mg
Protein 35.2 g
Sodium 210.8 mg
Dietary Exchanges
6 1/2 Fat , 1 1/2 Vegetables , 1/2 Fruits , 4 1/2 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  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.

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