Griddle Chop with Pasta
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
617
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 617 cal. | (29 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 73 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 16 μg | (27 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 18.9 mg | (158 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 873 mg | (22 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 5.9 mg | (74 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 342 mg | |||
| Cholesterol | 93 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 14 ozs Linguine
- 21 ozs Rack of lamb (cut into 4 cutlets)
- ¼ cup olive oil
- 1 Red onion (cut into wedges)
- 1 onion (cut into wedges)
- 1.333 cups Plum tomato (seeded and diced)
- 2 Tbsps black Olives (finely sliced)
- 2 Tbsps baby Caper (drained)
- parsley (finely chopped)
- salt
- peppers
- Chervil (to garnish)
Preparation steps
1.
Preheat the grill to medium-hot.
2.
Bring a large saucepan of salted water to the boil. Brush the lamb cutlets and onion wedges with half of the olive oil. Rub the cutlets with 1 tbsp of the chopped parsley.
3.
Season the cutlets and the onions and arrange on a lined baking tray. Grill for 8-10 minutes, turning halfway through cooking.
4.
Cook the linguini at the same time until 'al dente'; 8-10 minutes.
5.
Heat the remaining olive oil in a frying pan over a moderate heat and add the diced tomato, olives and capers. Season and cook gently, stirring occasionally for 4-5 minutes until slightly thickened.
6.
Remove from the heat and stir in the remaining parsley. Remove the lamb cutlets and onions when ready and allow to rest, covered with some aluminium foil, for 5 minutes.
7.
Drain the pasta and arrange on serving plates. Top with a lamb cutlet and spoon some of the tomato sauce on top.
8.
Arrange some of the grilled onion wedges on the side and garnish the dish with a sprig of chervil before serving.
