Lamb Chops And Vegetables In Foil Food

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LAMB CHOPS AND VEGETABLES IN FOIL



Lamb Chops and Vegetables in Foil image

My favorite recipe. I've been making it for 40 years, and everyone seems to like it. It's fun to make and to serve. Even people who don't like or have never tried lamb like this.

Provided by Sabine Oyer

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 1h30m

Yield 6

Number Of Ingredients 12

aluminum foil
6 (8 ounce) lamb shoulder chops
3 tablespoons minced garlic
salt and freshly ground black pepper to taste
2 sprigs chopped fresh rosemary
3 small zucchini, halved
6 small carrots, halved
8 ounces mushrooms, halved
3 onions, sliced
6 tablespoons butter
6 teaspoons freshly squeezed lemon juice
1 (8 ounce) package feta cheese, cut into 6 squares

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Place 1 piece of heavy duty aluminum foil vertically on a work surface and 1 large piece aluminum foil horizontally on top, large enough to cover 1 lamb chop and vegetables..
  • Place 1 lamb chop in the middle of the aluminum foil and rub with 1/2 tablespoon garlic, salt, pepper, and rosemary. Repeat with remaining chops.
  • Stack zucchini, carrots, mushrooms, and onion on top of each lamb chop. Place 1 tablespoon of butter on top and drizzle with 1 teaspoon of lemon juice. Top each with 1 square of feta cheese. Tightly seal each package by wrapping the first piece of foil around the meat and vegetables, followed by the second.
  • Bake in the preheated oven until lamb is cooked but still pink in the center. An instant-read thermometer inserted into the center of a chop should read at least 140 degrees F (60 degrees C). Serve each person their own individual parcel.

Nutrition Facts : Calories 714.6 calories, Carbohydrate 21.1 g, Cholesterol 198.9 mg, Fat 51.1 g, Fiber 4.4 g, Protein 43.1 g, SaturatedFat 26.3 g, Sodium 680.7 mg, Sugar 10.5 g

BAKED LAMB CHOPS WITH VEGETABLES



Baked Lamb chops with vegetables image

This delicious meal snared my husband 42 years ago!

Provided by Foodyforfud

Time 1h15m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Chop potatoes into cubes about 1cm sq. Slice carrots. Slice onion lengthways
  • Par-boil veg for about 3/4 mins, drain in colander. Lay veg in a small roasting tin and season. Smear the soup over the veg and then lay the chops on the top.
  • Bake for approximately 1 hour at gas 5, electric 190 or fan oven 170. Chops are meant to be well done. Serve with a green veg, but I always use petit pois.

LAMB CHOPS WITH ROASTED VEGETABLES



Lamb Chops With Roasted Vegetables image

Lamb and Rosemary - a perfect combination. And this dish never fails to please the meat-lovers! Please do not be put off by the amount of garlic.. roasting whole garlic cloves with the skin on.. it's a whole new flavour.. its got more of a sweetness to it rather than the usual pungency. Serve the garlic clove alongside the chops, squeeze the pulp out of the skin and spread over the meat...

Provided by AaliyahsAaronsMum

Categories     < 4 Hours

Time 1h25m

Yield 2-3 serving(s)

Number Of Ingredients 11

6 -8 lamb chops, excess fat trimmed
2 teaspoons fresh rosemary, chopped
2 teaspoons fresh thyme, chopped
4 baby carrots
2 parsnips
2 potatoes
6 -8 garlic cloves, whole with skin on
6 small onions (but not shallots)
4 -6 tablespoons olive oil
150 ml stock
salt & freshly ground black pepper

Steps:

  • Pre-heat the oven to gas mark 7/425°F/220°C.
  • Pat dry the lamb chops and place them onto an oiled tray.
  • Season the lamb with salt and pepper and drizzle with olive oil and sprinkle half of the chopped herbs and give it all a good toss.
  • Pop the tray on the middle shelf of the oven for about 10-15 minutes, till you prepare the vegetables.
  • To prepare the vegetables - peel and chop the carrots and parsnips in half lengthways.
  • Peel and chop the potatoes in half lengthways and then cut each half into 4 wedges.
  • With the onions, peel the skin off but do not slice them. Make cuts not all the way down to the roots but about 3/4 way - make cuts into eighths so what you have are onions slightly opened up like water lilies.
  • Leave the garlic cloves whole with their skin on.
  • Put all the chopped vegetables, onions and garlic cloves in a bowl.
  • Add in the rest of the chopped herbs, season with salt and pepper and sprinkle in the oil and toss them well.
  • Remove the chops from the oven, arrange the vegetables all around the meat and return the tray to high shelf of the oven and cook for a further 35 minutes or until both the meat and vegetables are tender.
  • Remove them from the oven and cover the tray with foil to allow the meat to rest for about 20 minutes.
  • Transfer the chops and vegetables onto a serving plate.
  • Scrape and pour the remaining juices from the tray into a saucepan.
  • Pour in the stock and let it simmer and bubble over medium heat for about 5 minutes.
  • Pour the gravy into a jug and serve along with the lamb chops and vegetables.

Nutrition Facts : Calories 1392.3, Fat 103.4, SaturatedFat 37.4, Cholesterol 210.9, Sodium 198.7, Carbohydrate 61.8, Fiber 9.2, Sugar 11.6, Protein 53.9

FOIL-PACK VEGETABLES



Foil-Pack Vegetables image

These grill-friendly veggies make it a cinch to offer a healthful variety of produce in one dish. Their robust flavors play off each other beautifully.-Genise Krause, Sturgeon Bay, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 7 servings.

Number Of Ingredients 8

1 medium zucchini, cut into 1/2-inch pieces
1/2 large sweet onion, cut into 1-inch pieces
1 cup whole fresh mushrooms, halved
1 medium sweet yellow pepper, cut into 1-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces
1 cup cherry tomatoes
1/3 cup Greek vinaigrette
2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano

Steps:

  • In a large bowl, combine all of the ingredients. Place mixture on a double thickness heavy-duty foil (about 18 in. square). Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 18-22 minutes or until tender, turning once. , Open foil carefully to allow steam to escape.

Nutrition Facts : Calories 71 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 130mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

GRILLED LAMB WITH VEGGIES



Grilled Lamb with Veggies image

Lean lamb chops teamed with a colorful medley of vegetables make a special grilled meal that won't leave you with a sinkful of dishes.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 11

1/2 cup apple juice
1/2 cup honey
2 tablespoons dried minced onion
2 tablespoons cider or red wine vinegar
2 tablespoons tomato paste
2 garlic cloves, minced
1 teaspoon Worcestershire sauce
1/2 teaspoon pepper
3 medium potatoes
1 each medium green, sweet red and yellow pepper
2 sirloin lamb chops (about 1-1/2 pounds), trimmed

Steps:

  • In a saucepan, combine the first eight ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cut each potato into 16 wedges. Divide potatoes and peppers between two pieces of heavy-duty foil (about 18 in. squares). Top each with 1/2 cup sauce; set remaining sauce aside. seal foil tightly. Grill vegetable packets and lamb chops, covered, over medium-hot heat for 5 minutes. Turn chops; baste with remaining sauce. Grill 5 minutes longer. Turn and baste again. Grill for 2 minutes or until a meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with vegetables.

Nutrition Facts : Calories 1051 calories, Fat 18g fat (7g saturated fat), Cholesterol 193mg cholesterol, Sodium 220mg sodium, Carbohydrate 155g carbohydrate (88g sugars, Fiber 10g fiber), Protein 72g protein.

SLOW COOKER LAMB CHOPS AND VEGETABLES



Slow Cooker Lamb Chops and Vegetables image

A delicious, economical and healthy winter casserole. Use whatever vegetables you choose and serve on mashed potatoes.

Provided by Baz231

Categories     Stew

Time 8h30m

Yield 6 serving(s)

Number Of Ingredients 15

8 lamb chops, forequarter (or other cheap cut)
1/3 cup plain flour
salt & pepper, for seasoning
2 tablespoons olive oil
2 onions, roughly chopped
6 slices bacon, cut into pieces
2 garlic cloves, sliced
1 stick celery, sliced (optional)
250 g mushrooms, cut in chunks
250 g green beans, roughly chopped
3 -4 cups of chopped root vegetables (carrot, pumpkin, parsnip, turnip, sweet potato etc)
1 tablespoon butter
4 cups chicken stock
2 tablespoons Worcestershire sauce
1 (40 g) packet French onion soup mix

Steps:

  • Put flour on a plate, season with pepper (and salt if you wish). Coat chops in flour, shake off excess and reserve flour for later use.
  • Add oil to large heavy pan or wok and brown the chops in batches to seal them and place them in the bottom of the slow cooker/crock pot.
  • Sauté bacon pieces, garlic and celery for 5 minutes over high heat then reduce heat to medium high, add the mushrooms and onions and sauté for for another 5 minutes or so.
  • Add the rest of the vegetables and cook, stirring occasionally, for another 10 minutes or so and then add to the slow cooker on top of the chops.
  • Melt the butter in the same pan and add the reserved flour. Cook over fairly high heat, stirring occasionally until dark brown.
  • Pour in the stock and Worcestershire sauce and stir until mixture boils.
  • Add packet of French onion soup, mix in and then pour the mixture over the ingredients in the slow cooker.
  • Cook for 7 hours or more and serve over mashed potatoes.

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