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Lamb chops with bean and tomato salad
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Preparation:
25 min.
Preparation
Calories:
1083
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,083 cal. | (52 %) | ||
| Protein | 88 g | (90 %) | ||
| Fat | 75 g | (65 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 89.4 μg | (149 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 1.3 mg | (118 %) | ||
| Niacin | 46.9 mg | (391 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 231 μg | (77 %) | ||
| Pantothenic acid | 4.3 mg | (72 %) | ||
| Biotin | 15.5 μg | (34 %) | ||
| Vitamin B₁₂ | 11.7 μg | (390 %) | ||
| Vitamin C | 60 mg | (63 %) | ||
| Potassium | 1,764 mg | (44 %) | ||
| Calcium | 166 mg | (17 %) | ||
| Magnesium | 155 mg | (52 %) | ||
| Iron | 8.7 mg | (58 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 16.6 mg | (208 %) | ||
| Saturated fatty acids | 29.4 g | |||
| Uric acid | 881 mg | |||
| Cholesterol | 311 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 600 grams Beans
- 2 sprigs Savory
- 5 Tomatoes
- 2 onions
- 100 milliliters Vegetable broth
- 5 Tbsps Lime juice
- ½ tsp cayenne pepper
- Sea salt
- 4 Tbsps chopped parsley
- 12 thin Lamb cutlets (trimmed of fat, each about 50 grams)
- 1 Tbsp olive oil
Preparation steps
1.
Trim beans and cook in boiling salted water with savory about 10 minutes. Then drain, rinse in cold water and drain again. Discard savory. Rinse the tomatoes and cut into thin slices. Peel onion and chop finely. Optionally, blanch onion briefly with boiling water. Arrange prepared ingredients on plates. Combine broth, lime juice, cayenne pepper, salt to taste and parsley. Stir well and pour over the vegetables.
2.
Sear lamb chops in a pan in olive oil for about 1 minute per side. Season with salt and pepper. Remove from pan and serve with the salad.
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