Lamb Chops
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 3 h. 45 min.
Ready in
Calories:
667
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 667 cal. | (32 %) | ||
| Protein | 58.4 g | (60 %) | ||
| Fat | 44.92 g | (39 %) | ||
| Carbohydrates | 5.91 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.7 g | (2 %) |
more nutritional values
| Vitamin A | 52.77 mg | (6,596 %) | ||
| Vitamin D | 0.64 μg | (3 %) | ||
| Vitamin E | 0.36 mg | (3 %) | ||
| Vitamin B₁ | 0.21 mg | (21 %) | ||
| Vitamin B₂ | 0.51 mg | (46 %) | ||
| Niacin | 23.97 mg | (200 %) | ||
| Vitamin B₆ | 0.33 mg | (24 %) | ||
| Folate | 43.21 μg | (14 %) | ||
| Pantothenic acid | 1.28 mg | (21 %) | ||
| Biotin | 4 μg | (9 %) | ||
| Vitamin B₁₂ | 5.28 μg | (176 %) | ||
| Vitamin C | 8.43 mg | (9 %) | ||
| Potassium | 760.37 mg | (19 %) | ||
| Calcium | 110.89 mg | (11 %) | ||
| Magnesium | 59.52 mg | (20 %) | ||
| Iron | 4.64 mg | (31 %) | ||
| Zinc | 10.58 mg | (132 %) | ||
| Saturated fatty acids | 11.85 g | |||
| Cholesterol | 183.1 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams Lamb cutlet
- 2 sprigs rosemary
- 3 garlic cloves
- 1 lemon (juiced)
- 80 milliliters olive oil
- sugar
- freshly ground peppers
- 150 grams Greek Yogurt (0.1% fat)
- salt
- 1 tsp Pastry flour
Preparation steps
1.
Rinse lamb chops, pat dry and place in a shallow dish. Rinse rosemary, shake dry and pluck off leaves. Peel garlic and cut into thin slices. Whisk lemon juice with 4 tablespoons of oil, season with a little sugar and pepper and pour over the chops. Add rosemary and garlic and mix well. Refrigerate, covered, for 3 hours.
2.
Remove chops from the marinade and drain. Whisk yogurt into marinade.
3.
Heat remaining oil in a pan and brown lamb chops on both sides. Remove from the pan. Add flour to the pan and saute briefly. Add marinade and simmer briefly. Return meat to the pan and finish cooking in preheated oven at 100°C (approximately 200°F) for about 10 minutes. If desired, serve rustic-style in the pan.
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