Lamb Chops with Green Beans
Nutritional values
(Percentage of daily recommendation)
| Calorie | 805 cal. | (38 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 65 g | (56 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.2 g | (1 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 9 μg | (15 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 29.7 mg | (248 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 0.3 μg | (1 %) | ||
| Vitamin B₁₂ | 7.8 μg | (260 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 757 mg | (19 %) | ||
| Calcium | 31 mg | (3 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 10.6 mg | (133 %) | ||
| Saturated fatty acids | 21.6 g | |||
| Uric acid | 539 mg | |||
| Cholesterol | 207 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 8 Lamb cutlets
- 2 garlic cloves
- 1 sprig rosemary
- 6 Tbsps olive oil
- 100 milliliters lamb stock
- 1 tsp balsamic vinegar
Preparation steps
Rinse the lamb and pat dry. If desired, scrape exposed bones clean. Place the chops in a flat dish. Peel garlic and cut into thin slices. Rinse the rosemary, shake dry, pluck off leaves and chop. Mix with the garlic and 4-5 tablespoons of oil and spread over the lamb. Turn in the oil to coat the meat evenly. Cover and refrigerate about 2 hours.
Rinse beans, trim and blanch for about 10 minutes in boiling salted water. Drain and sauté in hot oil in a pan. Season with salt.
Brown the lamb in a hot, non-stick pan on both sides. Reduce heat to low and cook until done, about 5 minutes.
Arrange the lamb chops and beans on plates. Deglaze pan drippings with stock and season with salt, pepper and balsamic vinegar. Drizzle sauce over the chops and serve.
