Easy Lamb Chops and Vegetables in Foil: A Delicious One-Pan Dinner

Ingredients

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

Instructions

1. Preheat your oven to 375 degrees F (190 degrees C).
2. Lay one large sheet of heavy-duty aluminum foil vertically on your work surface, and another horizontally on top, ensuring they are large enough to fully enclose a lamb chop and the vegetables.
3. Place one lamb chop in the center of the foil stack. Rub it with 1/2 tablespoon of garlic, 1/6 rosemary, salt, and pepper. Repeat this process for all remaining chops.
4. Pile 1/6 each of the mushrooms, carrots, zucchini, and onion on top of each lamb chop. Add 1 tablespoon of butter to each chop, then drizzle with 1 teaspoon of lemon juice. Finish by topping each with 1 square of feta cheese.
5. Bring the top piece of foil over the lamb chop and vegetables, followed by the bottom piece. Tightly seal each foil package to lock in the flavors and moisture.
6. Bake in the preheated oven until the lamb is cooked through but still slightly pink in the center. An instant-read thermometer inserted into the center should register at least 140 degrees F (60 degrees C).

Nutrition

• Calories: 715 kcal
• Fat Content: 51 g
• Fiber Content: 4 g
• Sugar Content: 11 g
• Sodium Content: 681 mg
• Protein Content: 43 g
• Cholesterol Content: 199 mg
• Carbohydrate Content: 21 g
• Saturated Fat Content: 26 g
• Unsaturated Fat Content: 0 g