Grilled Lamb Chops, Potatoes and Corn on the Cob
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
2 h. 45 min.
Preparation
Calories:
1148
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,148 cal. | (55 %) | ||
| Protein | 69.83 g | (71 %) | ||
| Fat | 74.46 g | (64 %) | ||
| Carbohydrates | 52.93 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.95 g | (20 %) |
more nutritional values
| Vitamin A | 66.5 mg | (8,313 %) | ||
| Vitamin D | 0.23 μg | (1 %) | ||
| Vitamin E | 0.76 mg | (6 %) | ||
| Vitamin B₁ | 0.46 mg | (46 %) | ||
| Vitamin B₂ | 0.71 mg | (65 %) | ||
| Niacin | 31.92 mg | (266 %) | ||
| Vitamin B₆ | 1.05 mg | (75 %) | ||
| Folate | 128.25 μg | (43 %) | ||
| Pantothenic acid | 2.56 mg | (43 %) | ||
| Biotin | 4.54 μg | (10 %) | ||
| Vitamin B₁₂ | 6 μg | (200 %) | ||
| Vitamin C | 50.71 mg | (53 %) | ||
| Potassium | 1,958.1 mg | (49 %) | ||
| Calcium | 76.05 mg | (8 %) | ||
| Magnesium | 142.84 mg | (48 %) | ||
| Iron | 7.66 mg | (51 %) | ||
| Zinc | 12.95 mg | (162 %) | ||
| Saturated fatty acids | 19.4 g | |||
| Cholesterol | 221.65 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 double Lamb cutlets
- For the marinade
- 8 Tbsps olive oil
- ½ tsp finely chopped thyme
- ½ tsp finely chopped rosemary
- 2 garlic cloves
- salt
- freshly ground peppers
- For the vegetables
- 800 grams small cooked Boiled potato
- 1 Red chili pepper (seeded and finely chopped)
- 1 shallot (chopped)
- 1 tsp dried thyme
- 3 Tbsps olive oil
- 2 Corn
- 2 Tbsps melted butter
Preparation steps
1.
Peel garlic and chop finely. Mix ingredients for the marinade. Rinse lamb chops. Pat dry, put in the marinade, cover and infuse 2 hours, turning once.
2.
Stir chopped chile pepper with the chopped shallot, thyme and oil and season with salt and pepper. Peel potatoes and mix well in a bowl with the oil blend.
3.
Shuck corncobs, brush and blanch in boiling salted water about 10 minutes.
4.
Heat grill.
5.
Put the potatoes in aluminum foil, heat on the hot grill and let roast.
6.
Halve corncobs, brush with a little melted butter, season with salt and pepper and grill a few minutes.
7.
Drain lamb chops and cook on the hot grill 3-4 minutes on each side.
8.
To serve, arrange lamb chops, potatoes and corn on plates.
