Lamb Chops with Sweet Potato Salad
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(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
592
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 592 cal. | (28 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 7.4 μg | (12 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 16.9 mg | (141 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 5.6 μg | (12 %) | ||
| Vitamin B₁₂ | 3.9 μg | (130 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 876 mg | (22 %) | ||
| Calcium | 58 mg | (6 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 5.7 mg | (71 %) | ||
| Saturated fatty acids | 11.4 g | |||
| Uric acid | 294 mg | |||
| Cholesterol | 104 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Lamb cutlets
- 500 grams small Sweet potato
- 1 half lemon (of the zests)
- juice of lemons
- 4 Tbsps olive oil
- 2 Tbsps honey
- 2 Tbsps sharp Mustard
- 100 milliliters Vegetable broth
- salt
- freshly ground peppers
Preparation steps
1.
In a bowl, whisk together the lemon juice and zest, the honey and mustard. Place the lamb chops in a baking dish and brush with half the lemon mixture. Cover and refrigerate 1 hour.
Preheat the oven to 160°C (approximately 325°F). Sprinkle the lamb with 2 tablespoons of olive oil and bake 15 minutes.
2.
Cook the sweet potatoes in a pot of boiling salted water for 20 minutes. Drain, let cool slightly, thickly slice and toss with the remaining lemon mixture and the vegetable broth. Peel the onion, halve and cut into strips. Add the onions to the potato salad, season with salt and pepper and toss to combine.
3.
Arrange the salad on plates and top with the lamb.
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