Lamb Chops with Couscous
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,100 cal. | (52 %) | ||
| Protein | 65 g | (66 %) | ||
| Fat | 69 g | (59 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 21.3 μg | (36 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 32.6 mg | (272 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 2.5 μg | (6 %) | ||
| Vitamin B₁₂ | 7.8 μg | (260 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 1,144 mg | (29 %) | ||
| Calcium | 78 mg | (8 %) | ||
| Magnesium | 132 mg | (44 %) | ||
| Iron | 7 mg | (47 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 12.4 mg | (155 %) | ||
| Saturated fatty acids | 28.6 g | |||
| Uric acid | 607 mg | |||
| Cholesterol | 240 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 8 Lamb cutlets (ready to cook)
- salt
- peppers
- 3 Tbsps olive oil
- 300 grams Couscous (Instant)
- 1 generous pinch Curry powder
- 400 milliliters Vegetable broth
- 2 Tomatoes
- 2 scallions
- 2 Tbsps freshly chopped parsley
- 1 Tbsp lemon juice
- 2 garlic cloves
- 60 grams butter
- ½ tsp Red pepper flakes
- 1 tsp fennel seeds
Preparation steps
Rinse lamb and pat dry. Season with salt and pepper. Heat 1 tablespoon of oil in a pan and brown lamb on both sides. Arrange on the oven rack (including drip pan) and cook for about 15 minutes in preheated oven at 100°C (approximately 200°F).
Put couscous in a bowl, add curry powder and pour boiling broth into the bowl. Soak for about 10 minutes. Blanch tomatoes in hot water, rinse in cold water and peel. Quarter and remove seeds, dice. Rinse and dry scallions, cut diagonally into rings. Add tomatoes, scallions, remaining oil, parsley and lemon juice to couscous and season with salt and pepper.
Peel and slice garlic. Heat butter in a pan until foamy and add garlic, red pepper and fennel seeds, saute for a few minutes. Remove lamb from the oven and place into spiced butter. Remove from heat and let stand briefly.
Arrange couscous on plates, top with lamb and butter, serve.
