Herb Lamb Chops with Tomato Sauce and Stuffed Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,104 cal. | (53 %) | ||
| Protein | 74.95 g | (76 %) | ||
| Fat | 72.8 g | (63 %) | ||
| Carbohydrates | 40.32 g | (27 %) | ||
| Sugar added | 6.29 g | (25 %) | ||
| Roughage | 5.41 g | (18 %) |
| Vitamin A | 490.34 mg | (61,293 %) | ||
| Vitamin D | 0.33 μg | (2 %) | ||
| Vitamin E | 2.78 mg | (23 %) | ||
| Vitamin B₁ | 0.48 mg | (48 %) | ||
| Vitamin B₂ | 0.84 mg | (76 %) | ||
| Niacin | 31.49 mg | (262 %) | ||
| Vitamin B₆ | 0.74 mg | (53 %) | ||
| Folate | 126.7 μg | (42 %) | ||
| Pantothenic acid | 2.03 mg | (34 %) | ||
| Biotin | 16.84 μg | (37 %) | ||
| Vitamin B₁₂ | 6.71 μg | (224 %) | ||
| Vitamin C | 52.31 mg | (55 %) | ||
| Potassium | 1,814.05 mg | (45 %) | ||
| Calcium | 436.28 mg | (44 %) | ||
| Magnesium | 269.64 mg | (90 %) | ||
| Iron | 8.29 mg | (55 %) | ||
| Iodine | 7.27 μg | (4 %) | ||
| Zinc | 13.86 mg | (173 %) | ||
| Saturated fatty acids | 30.01 g | |||
| Cholesterol | 339.81 mg |
Ingredients
- Ingredients
- 8 Lamb cutlets
- 1 Tbsp olive oil (for cooking)
- 1 Tbsp butter (for cooking)
- 1 Tbsp Basil (finely chopped)
- 1 Tbsp rosemary (finely chopped)
- 1 Tbsp parsley (finely chopped)
- 2 slices white bread
- 80 grams softened butter
- 1 egg yolk
- salt
- freshly ground peppers
- 1 kilogram ripe Tomatoes
- 2 shallots
- 1 garlic clove
- 3 Tbsps olive oil
- 1 bay leaf
- 1 Tbsp Tomato paste
- 2 tsps finely chopped thyme
- salt
- freshly ground peppers
- 2 pinches sugar
- For the stuffed potatoes
- 2 potatoes (large, unpeeled)
- olive oil
- 100 grams Mountain cheese (grated)
- 1 shallot
- 1 garlic clove
- 1 Tbsp butter
- salt
- freshly ground peppers
- 400 grams coarse Sea salt
Preparation steps
For the potatoes: cook potatoes in salted water for about 30 minutes. Drain, cool slightly, halve lengthwise and scoop out pulp with a spoon. Chop potato pulp into small pieces and set aside. Peel and chop shallot finely. Heat butter in a pan and saute shallot until translucent, add peeled and squeezed garlic, saute for a few minutes. Add to potato mixture and add cheese, season with salt and pepper. Stuff potato shells with the mixture.
For the tomato sauce: blanch tomatoes in hot water for a few seconds, peel, quarter and remove seeds, chop.
Peel shallots and garlic and chop finely, Heat oil in a pan and saute shallots and garlic for a few minutes. Add tomatoes and tomato paste and season with salt, pepper and sugar. Simmer for about 15 minutes. Add thyme and season to taste again. Remove from heat and keep warm.
Mix chopped herbs with butter and egg yolk, puree. Crumble bread over herb puree and puree again, season with salt and pepper.
Season lamb chops with salt and pepper. Heat butter and oil in a pan and cook chops for about 2 minutes per side. Remove from pan and set aside.
Spinkle coarse sea salt in 4 ramekins and arrange stuffed potatoes in them.
Coat lamb chops with herb mixture and arrange on a baking sheet. Roast potatoes and lamb chops under a hot broiler until godlen yellow, watching carefully. Remove from oven.
Spread tomato sauce on plates, top with lamb chops. Serve accompanied by potatoes.
