Lamb Chops with Clams and Beans
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,472 cal. | (70 %) | ||
| Protein | 121.87 g | (124 %) | ||
| Fat | 70.74 g | (61 %) | ||
| Carbohydrates | 77.73 g | (52 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 16.98 g | (57 %) |
| Vitamin A | 665.78 mg | (83,223 %) | ||
| Vitamin D | 0.13 μg | (1 %) | ||
| Vitamin E | 1.39 mg | (12 %) | ||
| Vitamin B₁ | 1.06 mg | (106 %) | ||
| Vitamin B₂ | 1.78 mg | (162 %) | ||
| Niacin | 42.94 mg | (358 %) | ||
| Vitamin B₆ | 1.38 mg | (99 %) | ||
| Folate | 415.95 μg | (139 %) | ||
| Pantothenic acid | 3.47 mg | (58 %) | ||
| Biotin | 3.91 μg | (9 %) | ||
| Vitamin B₁₂ | 249.15 μg | (8,305 %) | ||
| Vitamin C | 89.62 mg | (94 %) | ||
| Potassium | 3,070.37 mg | (77 %) | ||
| Calcium | 481.07 mg | (48 %) | ||
| Magnesium | 200.88 mg | (67 %) | ||
| Iron | 17.48 mg | (117 %) | ||
| Iodine | 7.52 μg | (4 %) | ||
| Zinc | 12.82 mg | (160 %) | ||
| Saturated fatty acids | 17.19 g | |||
| Cholesterol | 362.16 mg |
Ingredients
- For the lamb
- 1 Rack of lamb (800 grams) (approximately 28 ounces) (cut into 2 sections)
- 2 shallots
- ½ bunch flat-leaf parsley
- ½ bunch thyme
- ½ bunch Peppermint
- 1 sprig rosemary
- 25 grams White bread crumbs
- 25 grams Parmesan (freshly grated)
- 20 grams softened butter
- 1 egg yolk
- 1 Tbsp Mustard
- 4 Tbsps olive oil
- For the beans
- 2 cans Kidney beans (each around 400 grams) (approximately 14 ounces)
- 1 onion
- 100 grams smoked Bacon
- 1 bunch parsley
- 6 Tbsps olive oil
- salt
- freshly ground peppers
- 1 Tbsp lemon juice
- For the clams
- 1 kilogram clam
- 1 Tbsp vegetable oil
- 1 garlic clove
- 2 sprigs thyme
- 1 bay leaf
- 250 milliliters white wine
- salt
- freshly ground peppers
Preparation steps
For the lamb: French the ribs and coat with pepper.
Peel the shallots and very finely chop.
Rinse the herbs, shake dry, pluck the leaves and finely chop.
Mix together the breadcrumbs, Parmesan, herbs, shallots, butter and egg yolk.
For the beans: Rinse and drain the beans. Peel the onion and chop finely. Cut the bacon into cubes.
For the clams: Scrub the clams and rinse under running water. Rinse again thoroughly. Discard any opened shells. Heat the oil in a large saucepan and add the clams. Add the peeled, halved garlic, thyme and bay leaf along with the white wine. Cover and cook for 6-8 minutes over medium heat, or until the shells open. Discard any unopened shells.
Season the lamb with salt and pepper. Heat the oil in a roasting pan and sear the meat on all sides. Transfer to a preheated oven (200°C) (approximately 400°F) and roast for about 10 minutes. Spread the mustard over the lamb and sprinkle with the herb mixture. Increase the heat to 220°C (approximately 425°F) and roast for 10 minutes, until golden brown. Cover the lamb with foil and let rest.
Heat the olive oil in a large saucepan and sauté the bacon and onion until the onion is translucent. Add the beans and cook for 2-3 minutes. Season with salt and pepper and then stir in the lemon juice and parsley.
Slice the lamb into chops and serve with the beans and clams.
