Lamb Chops with Diced Potatoes and Vegetables

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Lamb Chops with Diced Potatoes and Vegetables
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Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
1212
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,212 cal.(58 %)
Protein160 g(163 %)
Fat48 g(41 %)
Carbohydrates29 g(19 %)
Sugar added2 g(8 %)
Roughage4.6 g(15 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.1 μg(1 %)
Vitamin E6.3 mg(53 %)
Vitamin K15.3 μg(26 %)
Vitamin B₁1.4 mg(140 %)
Vitamin B₂2.9 mg(264 %)
Niacin74.6 mg(622 %)
Vitamin B₆1.3 mg(93 %)
Folate222 μg(74 %)
Pantothenic acid4.4 mg(73 %)
Biotin4.4 μg(10 %)
Vitamin B₁₂20.3 μg(677 %)
Vitamin C38 mg(40 %)
Potassium2,986 mg(75 %)
Calcium75 mg(8 %)
Magnesium214 mg(71 %)
Iron14.3 mg(95 %)
Iodine13 μg(7 %)
Zinc22.5 mg(281 %)
Saturated fatty acids15.6 g
Uric acid1,417 mg
Cholesterol491 mg
Complete sugar12 g

Ingredients

for
Ingredients
200 grams Plum
1 onion
1 ½ centimeters fresh ginger
1 Tbsp butter
80 milliliters dry Red wine
1 pinch ground cinnamon
½ tsp finely chopped thyme
½ tsp finely chopped rosemary
1 tsp sugar
salt
400 grams waxy potatoes
2 Rack of lamb (ready for cooking, each 400 grams)
freshly ground peppers
olive oil
300 milliliters lamb stock
2 Tomatoes
½ Zucchini
½ Eggplant
2 Tbsps mixed, chopped Fresh herbs (such as basil, parsley, chervil ...)
1 garlic clove
1 Tbsp clarified butter
½ tsp cornstarch
How healthy are the main ingredients?
potatoPlumsugargingerthymerosemary

Preparation steps

1.

Rinse plums, remove pits and cut into small cubes. Peel 1/2 onion and ginger, cut into small cubes and cook in 1 tablespoon melted butter. Add plums, stir in spices and sugar, deglaze with wine and let simmer over medium heat about 15 minutes until thickened. Preheat oven to 130°C (approximately 265°F). Rinse the potatoes and cook for 20-25 minutes in salted water.

2.

Season meat with salt and pepper and brown in 2 tablespoons oil. Roast in preheated oven 20-25 minutes until pink inside. Deglaze drippings with stock and let reduce to half. Rinse tomatoes, remove seeds and chop small. Cut zucchini and eggplant into small cubes. Cube remaining 1/2 onion and sweat in 1 tablespoon oil until translucent. Add eggplant and zucchini cubes and squeezed garlic and sauté briefly. Add the herbs and tomatoes, season with salt and pepper and cook for 2-3 minutes. Peel potatoes, cut into 1 cm (approximately 1/2 inch) cubes and cook golden brown in butter, season with salt. Distribute the plum mixture on the meat, turn the oven up to 220°C (approximately 425°F) and let the meat cook 3-4 minutes.

3.

Thicken sauce with cornstarch and season. Arrange the meat, vegetables and potato cubes and serve drizzled with the sauce.

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