Grilled Lamb with Chopped Salad

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Grilled Lamb with Chopped Salad
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Health Score:
8,7 / 10
Difficulty:
moderate
Difficulty
Preparation:
10 min.
Preparation
ready in 30 min.
Ready in
Calories:
485
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie485 kcal(23 %)
Protein30.85 g(31 %)
Fat32.3 g(28 %)
Carbohydrates19.39 g(13 %)
Sugar added1.17 g(5 %)
Roughage6 g(20 %)
Vitamin A95.96 mg(11,995 %)
Vitamin D0 μg(0 %)
Vitamin E1.34 mg(11 %)
Vitamin B₁0.23 mg(23 %)
Vitamin B₂0.38 mg(35 %)
Niacin13.73 mg(114 %)
Vitamin B₆0.42 mg(30 %)
Folate96.54 μg(32 %)
Pantothenic acid1.39 mg(23 %)
Biotin6.97 μg(15 %)
Vitamin B₁₂3.11 μg(104 %)
Vitamin C24.1 mg(25 %)
Potassium922.3 mg(23 %)
Calcium63.72 mg(6 %)
Magnesium64.32 mg(21 %)
Iron3.25 mg(22 %)
Iodine0.55 μg(0 %)
Zinc7.87 mg(98 %)
Saturated fatty acids7.17 g
Cholesterol98.66 mg
Author of this recipe:
How healthy are the main ingredients?
Avocado oilEggplantLimeAgave syruptomatogarlic

Ingredients

for
4
Ingredients
0.333 cup
4
bone-in lamb chops (trimmed)
1
Eggplant (split in half)
2 tablespoons
1
Lime (juiced)
1 teaspoon
3 cups
Vine tomatoes (cored, seeded and diced)
1
small Red onion (finely chopped)
1 clove
garlic (minced)
1
Cilantro (roughly chopped)
1 ½ cups
Asparagus (woody ends removed)
freshly ground peppers
Product recommendation
Ask your butcher to trim your lamb chops if you need help.

Preparation steps

1.
Preheat the oven to 200°C(180° fan)|400F|gas 6. Rub the lamb chops with a little oil and season. Position in a roasting tray and brush the aubergine with balsamic vinegar. Season and position alongside the chops.
2.
Roast for 15 minutes or until the lamb registers at least 66°C|150F on a meat thermometer.
3.
Meanwhile, stir together the remaining oil with the lime juice, agave nectar and seasoning in a mixing bowl. Add the tomato, red onion, garlic, and chopped coriander and stir well. Cover and set to one side.
4.
Remove the chops from the oven once ready and leave to rest, covered loosely, for 5 minutes. Return the aubergine to the oven for a further 3 minutes.
5.
Cook the asparagus in a large saucepan of salted, boiling water for 2 minutes until tender. Drain well and season to taste.
6.
Serve the chops on plates with the salsa, roast aubergine, and asparagus on the side.