Lamb Chops with Asparagus and Mint Sauce
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(0 votes)
Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
55 min.
Preparation
Calories:
929
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 929 cal. | (44 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 81 g | (70 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.5 g | (22 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 13.3 mg | (111 %) | ||
| Vitamin K | 156.6 μg | (261 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 21.2 mg | (177 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 471 μg | (157 %) | ||
| Pantothenic acid | 4 mg | (67 %) | ||
| Biotin | 16.3 μg | (36 %) | ||
| Vitamin B₁₂ | 4.2 μg | (140 %) | ||
| Vitamin C | 81 mg | (85 %) | ||
| Potassium | 1,283 mg | (32 %) | ||
| Calcium | 167 mg | (17 %) | ||
| Magnesium | 121 mg | (40 %) | ||
| Iron | 6.8 mg | (45 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 8 mg | (100 %) | ||
| Saturated fatty acids | 39.6 g | |||
| Uric acid | 358 mg | |||
| Cholesterol | 375 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the meat:
- 1 ½ kilograms white Asparagus
- salt
- 4 Lamb cutlets
- freshly ground peppers
- 2 Tbsps vegetable oil
Preparation steps
1.
For the sauce: Melt the butter and remove the foam. Mix the egg yolks and lime juice in a bowl. Place the bowl in a pan of hot water and beat the egg yolks until frothy. Gradually add the butter in a thin stream, beating constantly. Add the yogurt and season with salt, pepper and sugar. Stir in the pistachios and mint.
2.
For the meat: Peel the asparagus and cut off the ends. Cook the asparagus in boiling salted water for 15-18 minutes. Drain well.
3.
Salt and pepper the lamb chops and cook in hot oil on all sides for 6-8 minutes.
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