Dijon And Honey Lamb Chops In Foil Packets

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

• Servings: 1
• 1/2 teaspoon seasoning salt
• 1 lamb chop, 1/2 inch thick
• 1/2 cup sliced carrot
• 1/2 cup sliced celery
• 1/4 cup sliced mushrooms (optional)
• 1 1/2 tablespoons dijon mustard
• 1 1/4 tablespoons honey
• 1/2 tablespoon lemon juice

Recipe

• 1 sprinkle seasone salt on both sides of lamb chop.
• 2 in a small bowl, combine remaining ingredients; mix well.
• 3 place chop in middle of foil packet.
• 4 top chop with vegetable mixture and sauce.
• 5 double fold end of foil packet but leave enough room for heat to circulate.
• 6 bake at 425 degrees for 1 hour or until the center of the lamb chop is no longer pink.
• 7 open foil packet last 5 minutes of cooking to brown lamb chop.
• 8 this can be prepared ahead of time and frozen until you need it.
• 9 after you place everything in the foil packet and seal the end just place packet into freezer until you are ready to use it.
• 10 you also can prepare it the night before so that the flavors marinate together.
• 11 place foil packet in refrigerator until time to cook.
• 12 serve with a bake potato.
• 13 just place potato in oven at the same time.
• 14 for a flavorable potato, wash skin, poke holes in it with a fork and rub with butter.
• 15 cover in aluminum foil and bake.