Lamb Chops with Coleslaw and Fried Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,038 cal. | (49 %) | ||
| Protein | 63 g | (64 %) | ||
| Fat | 68 g | (59 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11 g | (37 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.7 mg | (73 %) | ||
| Vitamin K | 322.8 μg | (538 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 34.5 mg | (288 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 193 μg | (64 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 9.8 μg | (22 %) | ||
| Vitamin B₁₂ | 7.8 μg | (260 %) | ||
| Vitamin C | 227 mg | (239 %) | ||
| Potassium | 2,225 mg | (56 %) | ||
| Calcium | 166 mg | (17 %) | ||
| Magnesium | 152 mg | (51 %) | ||
| Iron | 7.6 mg | (51 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 11.9 mg | (149 %) | ||
| Saturated fatty acids | 22.2 g | |||
| Uric acid | 629 mg | |||
| Cholesterol | 207 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 1 small Green cabbage
- salt
- 750 grams potatoes (Predominantly waxy)
- 1 Red Bell pepper
- 8 Tbsps olive oil
- freshly ground pepper
- lemons (juiced)
- 8 Lamb cutlets
- 1 Tbsp small Sage
Preparation steps
Remove outer cabbage leaves and cut cabbage into quarters. Remove stalk and chop cabbage very finely. Season with a little salt and mash with a potato masher. Set aside for 30 minutes.
Scrub potatoes thoroughly and cook for 20 minutes in salted water. Halve and rinse bell pepper, remove seeds and ribs and cut into small pieces. Drain and cool potatoes .
Cut potatoes into slices. Heat 2 tablespoons of olive oil in a pan and cook potato slices until golden brown on both sides. Season with salt.
Rinse cabbage briefly and drain on paper towels. Heat 4 tablespoons of olive oil in a large skillet and saute cabbage and pepper for about 20 minutes. Drizzle with lemon juice and season with salt and pepper.
Score fat edges of lamb chops. Heat remaining oil in a pan and cook chops for 2-3 minutes per side (when chops are turned over, add sage leaves to the pan). Arrange chops with potatoes and coleslaw on plates and serve.
