Lamb Chops with Carrot Chickpea Salad
Lamb chops with carrot chickpea salad - Perfect protein combo with Asian vegetables
Healthy, because
Even smarter
Nutritional values
Lamb is brimming with vitamin B12, which is found only in animal foods. It is involved in the formation of red blood cells. In addition, the aromatic meat contains a lot of particularly easily utilizable iron, a trace element that is important for the transport of oxygen in the blood.
The longer the lamb soaks in the marinade, the better it takes on the flavor of the seasoning mixture. So if you have time, you can marinate the meat the night before.
(Percentage of daily recommendation)
| Calorie | 733 cal. | (35 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 25.1 μg | (42 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 23.2 mg | (193 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 5.4 μg | (180 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 926 mg | (23 %) | ||
| Calcium | 146 mg | (15 %) | ||
| Magnesium | 113 mg | (38 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 8.7 mg | (109 %) | ||
| Saturated fatty acids | 16 g | |||
| Uric acid | 543 mg | |||
| Cholesterol | 142 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 28 ozs thin Lamb cutlet (8 thin lamb chops)
- 3 garlic cloves
- 1 organic lemon
- 5 Tbsps olive oil
- ½ tsp ground Cumin
- 1 tsp ground cilantro
- ½ tsp Chili powder
- 2 ozs small red onions
- 14 ozs chickpeas (drained weight; canned)
- 3 carrots
- 5 ozs low fat Yogurt
- 2 ½ ozs cilantro (0.5 handful)
- salt
- peppers
Kitchen utensils
Preparation steps
Rinse lamb chops and pat dry. Peel garlic, set aside 1 clove, finely slice the rest. Rinse lemon in hot water, rub dry, grate zest and squeeze juice. Mix 4 tablespoons oil with garlic slices, cumin, coriander, chili powder and lemon zest. Toss chops in marinade and cover for 30 minutes.
In the meantime, for the salad, peel the onion, halve it and cut into fine strips. Rinse chickpeas and drain. Finely chop garlic clove set aside. Peel carrots and cut into fine strips or slice.
Mix carrots with garlic, onion, chickpeas, lemon juice, yogurt and remaining oil. Wash the cilantro, shake dry, pluck off the leaves and mix into the salad except for 1 tablespoon. Season salad with salt and pepper.
Drain lamb chops. Grill in portions on both sides on a hot grill for 4-6 minutes, brushing repeatedly with the marinade.
Divide salad among plates and sprinkle with remaining cilantro. Salt and pepper the lamb chops and arrange them next to the carrot-chickpea salad.
