Lamb Chops with Chanterelles

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Lamb Chops with Chanterelles
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Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
1255
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,255 cal.(60 %)
Protein86 g(88 %)
Fat98 g(84 %)
Carbohydrates3 g(2 %)
Sugar added0 g(0 %)
Roughage3.8 g(13 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.7 μg(9 %)
Vitamin E4.2 mg(35 %)
Vitamin K25.2 μg(42 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂1.2 mg(109 %)
Niacin51.1 mg(426 %)
Vitamin B₆0.8 mg(57 %)
Folate148 μg(49 %)
Pantothenic acid5.2 mg(87 %)
Biotin12.8 μg(28 %)
Vitamin B₁₂11.7 μg(390 %)
Vitamin C24 mg(25 %)
Potassium1,632 mg(41 %)
Calcium91 mg(9 %)
Magnesium130 mg(43 %)
Iron13.7 mg(91 %)
Iodine10 μg(5 %)
Zinc16.7 mg(209 %)
Saturated fatty acids35.9 g
Uric acid835 mg
Cholesterol327 mg
Complete sugar2 g

Ingredients

for
2
Ingredients
6 Lamb cutlets (Prepared with shaved bones by the butcher)
rosemary (1 tablespoon finely chopped)
thyme (1 tablespoon finely chopped)
1 Tbsp parsley (finely chopped)
2 garlic cloves
salt
freshly ground peppers
2 Tbsps olive oil
2 tsps Tomato paste
1 tsp Broth
5 Tbsps white wine
150 grams Chanterelle (trimmed, halved if necessary)
1 Tbsp butter
100 grams Radicchio
1 Tbsp White vinegar
2 Tbsps olive oil
How healthy are the main ingredients?
ChanterelleRadicchioolive oilTomato pasteparsleyrosemary

Preparation steps

1.

Coat chops on all sides with oil. Season with salt and pepper and grill on the preheated grill for about 3 minutes on each side.

2.

Sauté garlic in 1 tablespoon oil. Stir in herbs and remove from heat.

3.

Heat 1 tablespoon butter in a pan add the cleaned chanterelles. Cook briefly over high heat and season with salt and pepper.

4.

Trim radicchio, rinse, spin dry and cut into bite-sized pieces.

5.

Mix tomato paste with the wine and the broth in a small saucepan. Heat to a simmer and season with salt and pepper.

6.

Roll narrow edges of the finished chops in the herbs.

7.

Mix vinegar with oil and season with salt and pepper. Mix with the radicchio.

8.

Spread tomato sauce on plates, arrange lamb chops on sauce and top with the chanterelles. Serve with the salad.