Fennel Potatoes with Rosemary Lamb

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Fennel Potatoes with Rosemary Lamb
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Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 3 h. 20 min.
Ready in
Calories:
867
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie867 cal.(41 %)
Protein91 g(93 %)
Fat41 g(35 %)
Carbohydrates32 g(21 %)
Sugar added0 g(0 %)
Roughage2.5 g(8 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E3.3 mg(28 %)
Vitamin K9.3 μg(16 %)
Vitamin B₁3.4 mg(340 %)
Vitamin B₂0.9 mg(82 %)
Niacin38 mg(317 %)
Vitamin B₆2.5 mg(179 %)
Folate40 μg(13 %)
Pantothenic acid2.9 mg(48 %)
Biotin20.8 μg(46 %)
Vitamin B₁₂8 μg(267 %)
Vitamin C43 mg(45 %)
Potassium2,046 mg(51 %)
Calcium92 mg(9 %)
Magnesium142 mg(47 %)
Iron9 mg(60 %)
Iodine14 μg(7 %)
Zinc6.4 mg(80 %)
Saturated fatty acids15.9 g
Uric acid614 mg
Cholesterol252 mg
Complete sugar3 g

Ingredients

for
4
Ingredients
1 sprig fresh rosemary
1 organic lemon
coarsely ground peppers
4 Tbsps olive oil
8 Meat chops (lamb, each about 50 grams)
750 grams new potatoes
salt
4 fennel seeds
150 grams Crème fraiche
How healthy are the main ingredients?
potatoolive oilrosemarylemonsalt

Preparation steps

1.

Pluck off rosemary needles. Rinse lemon in hot water, grate zest and squeeze juice. Mix rosemary. lemon zest, coarsely crushed pepper and 2 tablespoons of olive oil. Coat lamb chops with the mixture and marinate, covered, for 2 hours.

2.

Scrub potatoes and halve. Prick with a fork several times and arange on a baking pan lined with aluminum foil. Drizzle with remaining olive oil and sprinkle with salt and fennel seeds. Roast in preheated oven at 200°C (approximately 400°F) (fan oven 180°C, gas mark 3-4) for about 30-40 minutes.

3.

Heat frying pan and cook lamb chops for about 2 minutes per side. Season with salt and remove from the pan. Deglaze pan drippings with lemon juice and simmer a little. Arrange lamb chops with potatoes on plates and serve garnished with crème fraîche.