Grilled Lamb with Vegetables
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 30 min.
Ready in
Calories:
1033
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,033 cal. | (49 %) | ||
| Protein | 160 g | (163 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 6.1 μg | (10 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 2.8 mg | (255 %) | ||
| Niacin | 73.9 mg | (616 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 196 μg | (65 %) | ||
| Pantothenic acid | 4.2 mg | (70 %) | ||
| Biotin | 1.9 μg | (4 %) | ||
| Vitamin B₁₂ | 20.3 μg | (677 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 2,687 mg | (67 %) | ||
| Calcium | 51 mg | (5 %) | ||
| Magnesium | 197 mg | (66 %) | ||
| Iron | 13.4 mg | (89 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 22.5 mg | (281 %) | ||
| Saturated fatty acids | 10.2 g | |||
| Uric acid | 1,418 mg | |||
| Cholesterol | 473 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 Rack of lamb (about 400 grams; ready to cook and parried)
- salt
- peppers
- 2 Tbsps olive oil
- 300 grams cooked potatoes
- 250 grams Baby corn cob
- 150 grams small shallots
- 1 Tbsp freshly chopped rosemary
Preparation steps
1.
Rinse the rack of lamb and pat dry. Cut each rack of lamb into half. Season with salt and pepper, and brush with a little oil. Grill the rack of lamb halves on the hot grill while turning (with enough distance from the grill plate) for about 20 minutes.
2.
Peel the potatoes and cut into wedges. Rinse the corn and drain. Peel the shallots and place along with the potatoes and corn into a grill pan. Sprinkle with the remaining oil, season with salt and pepper, and cook over medium heat until golden brown for about 10 minutes.
3.
Finally sprinkle with the rosemary and serve with the grilled rack of lamb.
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