Grilled Lamb Chops with Two Fruit Sauces
Nutritional values
(Percentage of daily recommendation)
| Calorie | 855 cal. | (41 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 63 g | (54 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 26.3 μg | (44 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 31 mg | (258 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 118 μg | (39 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 8.1 μg | (270 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 1,101 mg | (28 %) | ||
| Calcium | 149 mg | (15 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 11.3 mg | (141 %) | ||
| Saturated fatty acids | 22.5 g | |||
| Uric acid | 569 mg | |||
| Cholesterol | 213 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the lamb
- 8 Lamb cutlets
- 2 Tbsps olive oil (plus more for the grill grates)
- ½ organic lemon (zest and juice)
- 1 Tbsp freshly chopped rosemary
- salt
- freshly ground peppers
- For the raspberry sauce
- 250 grams Raspberries
- 1 garlic clove
- 1 lemon (juice)
- 1 tsp honey
- 2 sprigs mint
- 4 sprigs parsley
- 3 Tbsps olive oil
- salt
- Chili powder
- For the strawberry yogurt
- 2 garlic cloves
- 2 sprigs mint
- 250 grams Greek Yogurt (0.1% fat)
- 150 grams Strawberries
- 1 tsp lemon juice
- 1 pinch ground Cumin
- salt
- freshly ground peppers
Preparation steps
For the lamb: Rinse the chops, pat dry and place in a shallow dish. In a bowl, whisk together the oil, lemon zest and juice and rosemary. Pour over the lamb and marinate 30 minutes.
For the raspberry sauce: Meanwhile, rinse the berries and peel the garlic and transfer to a blender along with the lemon juice and honey. Rinse the herbs, shake dry, pluck off the leaves and add to the blender. Puree until smooth, add the oil, season with salt and chile powder and puree until well combined.
For the strawberry yogurt: Peel the garlic and squeeze through a garlic press into a bowl. Rinse the mint, shake dry, pluck off the leaves and cut into fine strips. Add the mint and yogurt to the bowl with the garlic. Rinse and hull the strawberries and finely chop. Add the strawberries to the yogurt mixture, stir in the lemon juice and cumin and season with salt and pepper.
Spoon the sauces into small bowls.
Heat the grill to medium and lightly oil the grates. Lift the lamb from the marinade and season with salt and pepper. Grill, turning the lamb as it cooks, for about 10 minutes (or until cooked to desired degree of doneness). To serve, cut as desired from the bone and serve with the sauces.
