Low-Cal Baked Lamb and Vegetables

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  • Makes: 2 servings
  • Prep: 20 mins
  • Bake: 50 mins 350°F

Low-Cal Baked Lamb and Vegetables

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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.

From the Test Kitchen

For 4 servings:

Prepare as above, except use four 12-inch squares of heavy foil or double layers of regular foil (in step 1).

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Nutrition Facts (Low-Cal Baked Lamb and Vegetables)

  • Per serving:
  • 180 kcal ,
  • 7 g fat
  • (2 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 68 mg chol. ,
  • 148 mg sodium ,
  • 8 g carb. ,
  • 2 g fiber ,
  • 3 g sugar ,
  • 21 g pro.
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