A creamy spicy sauce with tempura rock shrimp. This recipe is based on a well-known Nobu dish. You should absolutely prepare them if you’ve ever tried his rock shrimp in one of his restaurants.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 6 |
| Yield: | 6 packages |
Ingredients
- 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
Instructions
- 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 | 715 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 199 mg |
| Dietary Fiber | 4 g |
| Protein | 43 g |
| Saturated Fat | 26 g |
| Sodium | 681 mg |
| Sugars | 11 g |
| Fat | 51 g |
| Unsaturated Fat | 0 g |
Reviews
Well by me just having 1 lamb loin I cut down time a little bit by an hour instead of an hour and 30 minutes. It came out ok for my first time. I had a thermometer and saw it was at 140 degrees. Nicely seasoned. Will bake it again……thanks for the recipe.
Foil meals are an underrated gem in the meal prep world. This combination was a winner for me! A+ for easy, delicious, and healthy!
taste was wonderful. I think the lamb is better cooked on BBQ or in skillet or broiled to burn off the fat.
I mainly just utilized the cooking technique which was great! I put the lamb on some sliced mushrooms, put some rosemary and salt on top, put on a pad of butter and sliced celery. Baked it and BAM, delicious lamb with a juicy sauce. Perfect for buttered noodles. I put the lamb on a bed of arugula and it was great! Even my 4 & 2 year old liked it!
I made it with what I had on hand (potatoes, onions, and carrots, no cheese). It was fantastic!
Delicious. My husband loved it
Thank you for a very tasty & super easy dish. As I always do with all recipes, I slightly altered it to my personal taste. Didn’t have foil so used my cast iron pan. Added the same amount of vegetables suggested just for one lamb chop. Left out the butter and cheese. Didn’t take very long to cook. Served it over fresh sliced tomatoes. Cooked a 2nd pan of similar veggies in the leftover pan juices for my 2nd dinner. Equally delicious.