Lamb Chop with Potato Gnocchi and Lentils
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,151 cal. | (55 %) | ||
| Protein | 72 g | (73 %) | ||
| Fat | 70 g | (60 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.3 g | (38 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 81.3 μg | (136 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 35.1 mg | (293 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 199 μg | (66 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 8 μg | (267 %) | ||
| Vitamin C | 79 mg | (83 %) | ||
| Potassium | 1,489 mg | (37 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 160 mg | (53 %) | ||
| Iron | 9.8 mg | (65 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 12.8 mg | (160 %) | ||
| Saturated fatty acids | 27.7 g | |||
| Uric acid | 626 mg | |||
| Cholesterol | 250 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 200 grams brown Lentils
- 1 shallot
- 1 Red chili pepper
- 2 garlic cloves
- 4 Tbsps olive oil
- 150 milliliters dry white wine
- 250 milliliters Vegetable broth
- 100 milliliters Whipped cream
- salt
- freshly groun peppers
- 2 Tbsps balsamic vinegar
- 1 tsp chopped thyme
- 300 grams Gnocchi
- 1 Red Bell pepper
- 1 Red onion
- 1 Tbsp butter
- 8 Lamb cutlets
- parsley (for garnish)
Preparation steps
Cover lentils with water and soak overnight.
Peel onion and finely chop. Rinse chile pepper and cut lengthwise, and remove seeds and white inner skins and chop finely. Peel garlic and squeeze through a press. Sauté onion, chile pepper and garlic in 2 tablespoons hot oil. Drain lentils and add to mixture. Deglaze the pan with white wine, let boil down briefly and add broth. Simmer for 30-40 minutes. Add cream and season with salt, pepper, vinegar and thyme.
Cook gnocchi in salted, boiling water, according to package directions.
Rinse peppers and cut in half, removing seeds and white inner skins and dice finely. Peel red onion and cut into eighths.
Heat butter and remaining olive oil in a large frying pan and fry lamb chops. Cook for about 2-3 minutes on each side and season with salt and pepper. Toss red onion to coat with remaining oil.
Arrange lentils on plate, place the lamb chops on lentils and serve with peppers, red onion and drained gnocchi. Garnish with parsley.
