Lamb Chops in Parchment
2 Lamb loin chops, trimmed of visible fat
1/4 c Red vinegar
1 T Snipped fresh parsley or 11/2 dried
1 Clove garlic, minced
2 Red potatoes, sliced 1/2 inch thick
1/4 p Mushrooms, thinly sliced
1 T Snipped fresh dill weed or 11/2 t dried
Place the lamb loin chops in a large self-closing plastic bag. In a small bowl, whisk the vinegar, scallions, parsley and garlic. Pour the mixture into the bag with the chops. Seal the bag and refrigerate for 30 minutes turning the bag occasionally.
cut parchment paper into two 12-inch squares in half, and trim the corners to shape half of a heart. Open the paper hearts.
Remove the chops from the bag, reserving the marinade. Place a chop on half of each paper heart. Top with the potatoes, mushrooms and dill.
Sprinkle 11/2 teaspoons of the marinade on top of each vegetable mound. For each packet, fold the paper over the vegetables and align the edges.
Make a small fold at the top, crease and repeat to make a double seal. Continue around the rounded part of the heart until you reach the point. At the pointed end, twist the parchment to hold the folds in place. Make sure the edges are tightly sealed.
Place the packets in a 9 x 13 inch baking dish. Bake at 350° until the paper is browned and puffed, about 20 minutes.
Cut a large X in the top of each packet and fold back the points.
Check the lamb for doneness. If it's not done, bake for 5 minutes longer.
Share this article