Grilled Lamb with Salsa
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 2 h. 33 min.
Ready in
Calories:
862
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 862 kcal | (41 %) | ||
| Protein | 85.05 g | (87 %) | ||
| Fat | 53.61 g | (46 %) | ||
| Carbohydrates | 6.54 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.32 g | (4 %) |
more nutritional values
| Vitamin A | 31.32 mg | (3,915 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.68 mg | (6 %) | ||
| Vitamin B₁ | 0.36 mg | (36 %) | ||
| Vitamin B₂ | 0.89 mg | (81 %) | ||
| Niacin | 35.73 mg | (298 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 97.74 μg | (33 %) | ||
| Pantothenic acid | 2.59 mg | (43 %) | ||
| Biotin | 7.77 μg | (17 %) | ||
| Vitamin B₁₂ | 9.32 μg | (311 %) | ||
| Vitamin C | 34.46 mg | (36 %) | ||
| Potassium | 1,128.38 mg | (28 %) | ||
| Calcium | 92.44 mg | (9 %) | ||
| Magnesium | 101.22 mg | (34 %) | ||
| Iron | 7.81 mg | (52 %) | ||
| Iodine | 0.55 μg | (0 %) | ||
| Zinc | 22.24 mg | (278 %) | ||
| Saturated fatty acids | 16.66 g | |||
| Cholesterol | 295.97 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1
- 1 clove
garlic (finely chopped)
- ½ teaspoon
- 4 tablespoons
- 2 tablespoons
- 12
- 0.333 cup
sun-dried tomatoes (in oil; drained, reserving a little oil, and very finely chopped)
- 1
Red onion (finely diced)
- 1 handful
Basil (roughly chopped)
Preparation steps
1.
Mix together the chopped chilli and garlic, cumin, olive oil and lemon juice. Pour the marinade over the lamb chops, cover and leave to marinate for around 2 hours in the fridge.
2.
Mix together the tomatoes, onion, basil and a little of the tomato oil. Season to taste with salt and ground black pepper.
3.
Remove the chops from the marinade and cook on the hot barbecue for 6-8 minutes, turning occasionally. At the end of the cooking time, season with salt and ground black pepper. Divide the tomato dressing between the chops and leave to infuse briefly. Remove from the barbecue and serve.
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