Lamb Chops with Almonds and Herbs

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Lamb Chops with Almonds and Herbs
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Health Score:
8,4 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
1307
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie1,307 kcal(62 %)
Protein103.43 g(106 %)
Fat78.16 g(67 %)
Carbohydrates50.7 g(34 %)
Sugar added0 g(0 %)
Roughage7.71 g(26 %)
Vitamin A1,363.77 mg(170,471 %)
Vitamin D0.34 μg(2 %)
Vitamin E1.25 mg(10 %)
Vitamin B₁0.56 mg(56 %)
Vitamin B₂0.99 mg(90 %)
Niacin43.57 mg(363 %)
Vitamin B₆0.97 mg(69 %)
Folate130.29 μg(43 %)
Pantothenic acid2.37 mg(40 %)
Biotin9.04 μg(20 %)
Vitamin B₁₂8.99 μg(300 %)
Vitamin C59.01 mg(62 %)
Potassium2,310.28 mg(58 %)
Calcium187.54 mg(19 %)
Magnesium153.25 mg(51 %)
Iron9.46 mg(63 %)
Iodine0.78 μg(0 %)
Zinc18.72 mg(234 %)
Saturated fatty acids28.12 g
Cholesterol347.16 mg

Ingredients

for
4
For the lamb chops
12 Lamb cutlets
1 Tbsp butter
1 Tbsp olive oil
1 onion
½ tsp cinnamon
salt
freshly ground peppers
1 Tbsp slivered almonds
2 tsps rosemary
For the mashed potatoes
800 grams potatoes
2 garlic cloves
1 Tbsp butter
100 grams Crème fraiche
4 Tbsps olive oil
salt
freshly ground peppers
For the vegetables
300 grams medium carrots
300 grams small zucchini
How healthy are the main ingredients?
potatocarrotzucchiniolive oilolive oilrosemary

Preparation steps

1.

For the mashed potatoes: Peel the garlic and chop coarsely. Peel the potatoes, rinse and cook with the garlic in salted water for about 25 minutes, until fork-tender.

2.

Cut the lamb medallions from the bones. 

3.

For the vegetables: Peel the carrots and slice lengthwise into strips. Rinse the zucchini, trim and slice lengthwise into strips. Blanch the carrots and zucchini strips in boiling salted water for about 3 minutes, until tender. 

4.

Drain the potatoes and mash with the butter, crème fraîche and olive oil, season with salt and pepper and keep warm.

5.

Sear the prepared lamb medallions in the butter and oil on both sides, season with salt and pepper and keep warm. Add the onion and cinnamon and cook until the onion is translucent. Add the almonds and rosemary and sauté until fragrant. Return the lamb to the pan and cook for 2-3 minutes, or until cooked to your liking. 

6.

Arrange the lamb chop medallions, mashed potatoes and sliced vegetables on serving plates. Serve immediately.

7.
Blanch the carrots and zucchini strips about 3 min. in boiling salted water.
8.
Serve lamb chops with rosemary and almonds, the puree and sliced ​​vegetables on plates and serve immediately.