Grilled Lamb and Tomatoes
Grilled Lamb and Tomatoes - Grilled Mediterranean cooking at its finest.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 358 cal. | (17 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 16.8 μg | (28 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 15.3 mg | (128 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 4.1 μg | (137 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 748 mg | (19 %) | ||
| Calcium | 32 mg | (3 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 288 mg | |||
| Cholesterol | 95 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 2 garlic cloves
- 7 Tbsps olive oil
- peppers
- dried thyme
- dried rosemary
- 12 Lamb cutlets (about 80 grams or approximately 3 ounces)
- salt
- 6 Tomatoes
- 1 bunch Basil
- 1 lemon
Preparation steps
For the marinade, peel the garlic and chop finely. Mix with the herbs, pepper and 5 tablespoons of olive oil.
Rinse the lamb chops under cold water, pat dry, place in the marinade and leave covered for 12 hours, turning once.
When ready, remove the lamb chops from the marinade, season with salt and cook on a hot grill for 2-3 minutes on each side.
Meanwhile, rinse the tomatoes, cut into thick slices, season with salt and pepper and drizzle with the remaining olive oil. Place on the grill with the lamb.
Rinse the basil, shake dry and chop. Rinse the lemon under hot water, pat dry, and zest the rind. Remove any fat from the lamb and serve on plates with the tomatoes, garnished with basil and lemon zest.
