Lamb chops and vegetables in foil is 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.
Ingredients:
aluminum foil
6 (8 ounce) lamb shoulder chops
3 tablespoons minced garlic
2 sprigs fresh rosemary, chopped
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 unsalted butter
6 teaspoons freshly squeezed lemon juice
1 (8 ounce) package feta cheese, cut into 6 squares
Directions:
Preheat the oven to 375 degrees F (190 degrees C).
Place 1 large piece heavy-duty aluminum foil vertically on a work surface and 1 large piece heavy-duty aluminum foil horizontally on top, large enough to cover 1 lamb chop and vegetables.
Place 1 lamb chop in middle of foil; rub with 1/2 tablespoon garlic, 1/6 rosemary, salt, and pepper. Repeat with remaining chops.
Stack 1/6 each mushrooms, carrots, zucchini, and onion on top of each chop. Place 1 tablespoon butter on each chop then drizzle each with 1 teaspoon lemon juice. Top each with 1 square feta cheese.
Wrap top piece of foil around lamb chop and vegetables, followed by bottom piece; tightly seal each package.
Bake in the preheated oven until lamb is cooked but still pink in the center and an instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).
