Herbed Lamb Chops with Summer Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 793 cal. | (38 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 56 g | (48 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 29.8 μg | (50 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 32.1 mg | (268 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 162 μg | (54 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 7.8 μg | (260 %) | ||
| Vitamin C | 144 mg | (152 %) | ||
| Potassium | 1,324 mg | (33 %) | ||
| Calcium | 101 mg | (10 %) | ||
| Magnesium | 119 mg | (40 %) | ||
| Iron | 7.5 mg | (50 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 11.3 mg | (141 %) | ||
| Saturated fatty acids | 20.5 g | |||
| Uric acid | 599 mg | |||
| Cholesterol | 207 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 1 Eggplant
- 2 Zucchini
- 2 Red Bell pepper
- 1 onion
- olive oil
- sugar
- salt
- freshly ground peppers
- 8 Lamb cutlets (each about 80 grams)
- 2 garlic cloves
- 2 tsps thyme
- 2 tsps finely chopped Sage
- 1 tsp finely chopped rosemary
- rosemary
- thyme
Preparation steps
Rinse eggplant and cut into small cubes. Mix 3 tablespoons of salt with 1 liter of cold water (approximately 4 cups) and add eggplants cubes to it. Let stand for about 5-10 minutes. Drain and squeeze. Place on a kitchen towel and pat dry.
Rinse and halve bell peppers, remove seeds and ribs and slice. Peel onion and cut into wedges. Rinse and slice zucchini.
Heat 3 tablespoons of olive oil in a large pan and saute eggplant cubes on all sides. Add onion and saute, stirring. Add peppers and zucchini and saute for about 5 minutes. Add some water, if needed. Season with salt, sugar and pepper.
Peel garlic, grind in a mortar with 2 teaspoons of salt. Add herbs and 4 tablespoons of olive oil. Mix well and let stand.
Heat heavy skillet or grill pan. Rinse chops, pat dry, season with salt and pepper and drizzle with olive oil. Cook in a hot pan for 1-2 minutes per side. Season chops on both sides with garlic and herb oil. Arrange vegetables and meat on plates, garnish with herbs and serve immediately. If desired, serve with toasted white bread.
