Ingredients

• aluminum foil
• 6 , 8 ounce
• 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

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 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.
3. 3 Place 1 lamb chop in middle of foil; rub with 1/2 tablespoon garlic, 1/6 rosemary, salt, and pepper. Repeat with remaining chops.
4. 4 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.
5. 5 Wrap top piece of foil around lamb chop and vegetables, followed by bottom piece; tightly seal each package.
6. 6 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).

Nutrition per serving