Grilled Lamb Chops
Grilled Lamb Chops - Fingers allowed: You can eat the juicy lamb chops witih your hands
Healthy, because
Even smarter
Nutritional values
Lamb and beetroot have joined forces here to form a true power duo when it comes to blood formation. After all, one third of the daily iron requirement and over 100 percent of the daily target of vitamin B12 are put on the plate - and that in only a quarter of an hour!
If you have time, use fresh beetroot (which takes 45-60 minutes to boil unpeeled, depending on size); young tubers, which are offered with green, have a particularly delicate taste. The season runs from October to March.
(Percentage of daily recommendation)
| Calorie | 1,238 cal. | (59 %) | ||
| Protein | 98 g | (100 %) | ||
| Fat | 86 g | (74 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 16.4 μg | (27 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 1.3 mg | (118 %) | ||
| Niacin | 48 mg | (400 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 249 μg | (83 %) | ||
| Pantothenic acid | 3.9 mg | (65 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 13.7 μg | (457 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 1,865 mg | (47 %) | ||
| Calcium | 166 mg | (17 %) | ||
| Magnesium | 146 mg | (49 %) | ||
| Iron | 8.8 mg | (59 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 17 mg | (213 %) | ||
| Saturated fatty acids | 32.5 g | |||
| Uric acid | 847 mg | |||
| Cholesterol | 321 mg | |||
| Complete sugar | 17 g |
Ingredients
- Ingredients
- 6 Lamb cutlets (about 80 grams)
- salt
- peppers
- 11 ozs cooked Beets
- 1 onion
- 2 tsps Canola oil
- 7 ozs Cottage cheese (0.8% fat)
- 1 garlic clove
- 2 tsps olive oil
Kitchen utensils
Preparation steps
Rinse the lamb chops, pat dry and season with salt and pepper.
Heat a grill pan over high heat. Cook the chops until browned, 2-3 minutes on each side. Place on a large plate and keep warm in a preheated oven at 100°C (fan: 80°C, gas mark 1) (approximately 210°F/convection 175°F).
Meanwhile, pat beet dry and cut into slices. Peel onion and chop finely.
Heat the canola oil in a large non-stick pan over medium-high heat and cook onion until translucent, stirring often. Add beet slices and 3 tablespoons water. Season with salt and pepper and cook over medium heat until heated through, about 3 minutes.
Place cottage cheese in a bowl. Peel garlic and push through a garlic press into the bowl. Season with salt and pepper and mix to combine.
Remove lamb chops from oven, drizzle with the olive oil and serve immediately with the beets and garlic cottage cheese.
