Lamb Chops with Almonds and Herbs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,417 cal. | (67 %) | ||
| Protein | 91 g | (93 %) | ||
| Fat | 99 g | (85 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 31 μg | (52 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 49.6 mg | (413 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 159 μg | (53 %) | ||
| Pantothenic acid | 4.2 mg | (70 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 11.7 μg | (390 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 2,344 mg | (59 %) | ||
| Calcium | 123 mg | (12 %) | ||
| Magnesium | 179 mg | (60 %) | ||
| Iron | 10.1 mg | (67 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 17.3 mg | (216 %) | ||
| Saturated fatty acids | 39.5 g | |||
| Uric acid | 874 mg | |||
| Cholesterol | 349 mg | |||
| Complete sugar | 10 g |
Ingredients
- 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
Preparation steps
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.
Cut the lamb medallions from the bones.
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.
Drain the potatoes and mash with the butter, crème fraîche and olive oil, season with salt and pepper and keep warm.
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.
Arrange the lamb chop medallions, mashed potatoes and sliced vegetables on serving plates. Serve immediately.
