Grilled Lamb Chops with Mixed Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,535 cal. | (73 %) | ||
| Protein | 117 g | (119 %) | ||
| Fat | 109 g | (94 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 59.7 μg | (100 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 1.5 mg | (136 %) | ||
| Niacin | 62.6 mg | (522 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 252 μg | (84 %) | ||
| Pantothenic acid | 5.5 mg | (92 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 15.6 μg | (520 %) | ||
| Vitamin C | 187 mg | (197 %) | ||
| Potassium | 2,390 mg | (60 %) | ||
| Calcium | 124 mg | (12 %) | ||
| Magnesium | 195 mg | (65 %) | ||
| Iron | 11.9 mg | (79 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 22.2 mg | (278 %) | ||
| Saturated fatty acids | 40.4 g | |||
| Uric acid | 1,156 mg | |||
| Cholesterol | 414 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 16 Lamb cutlets
- 2 garlic cloves
- ½ lemon (juiced)
- 2 Tbsps freshly chopped rosemary
- 5 Tbsps olive oil
- freshly ground peppers
- 250 grams Cauliflower
- 2 carrots
- 2 red and yellow Bell pepper
- 1 Zucchini
- 250 grams cooked potatoes
- 1 tsp Curry powder
- 1 Tbsp freshly chopped thyme
- salt
- 120 milliliters Vegetable broth
- 1 Tbsp freshly chopped parsley
- 4 Tbsps balsamic vinegar
Preparation steps
Rinse the lamb chops and pat ry. Peel and finely dice the garlic. Mix the garlic, lemon juice, rosemary,3-4 tablespoons of oil, and pepper to taste. Cover and let marinate for 20 minutes.
Rinse and trim the cauliflower, then separate into florets. Peel and julienne the carrot. Rinse and trim the peppers. Cut in half and julienne. Rinse and trim the zucchini, then halve lengthwise and cut into slices. Peel and dice the potato. Heat the remaining oil in a pan. Add the prepared vegetables, curry powder, and thyme to the pan. Season to taste with salt and pepper, and sauté the mixture for 2-3 minutes. Add the broth, cover halfway, and cook for 2-3 more minutes until tender.
Remove the lamb chops from the marinade. Season with salt and place on a hot grill. Cook for 4-5 minutes on each side, until golden brown.
Season the vegetables to taste, then transfer to plates. Place the lamb chops on the plate and sprinkle with parlsey. Drizzle the plate with the balsamic vinegar, and serve.
