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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Baked Lamb and Vegetables

Source: dLife

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

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 9.0 Fat, 1.1 Vegetables, 0.1 Fruits, 4.1 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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Servings

Ingredients

Directions

Preheat oven to 350 degrees.
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.
Sprinkle garlic salt, thyme, and pepper over vegetables with chops. Add lemon slices.
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.
Place chops in a baking pan.
Bake in oven for 50 minutes or until chops are medium done and vegetables are tender. Throw away lemon slices before serving.