Lamb Chops with Leeks and Wine Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,166 cal. | (56 %) | ||
| Protein | 159 g | (162 %) | ||
| Fat | 50 g | (43 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 11.4 mg | (95 %) | ||
| Vitamin K | 62.1 μg | (104 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 2.9 mg | (264 %) | ||
| Niacin | 72.9 mg | (608 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 315 μg | (105 %) | ||
| Pantothenic acid | 3.9 mg | (65 %) | ||
| Biotin | 3.4 μg | (8 %) | ||
| Vitamin B₁₂ | 20.3 μg | (677 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 2,637 mg | (66 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 193 mg | (64 %) | ||
| Iron | 13.7 mg | (91 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 22.3 mg | (279 %) | ||
| Saturated fatty acids | 15.3 g | |||
| Uric acid | 1,465 mg | |||
| Cholesterol | 489 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 2 Rack of lamb (ready to cook, each about 500 grams)
- salt
- freshly ground peppers
- vegetable oil
- 100 milliliters Mead
- 100 milliliters Sour cherry juice
- 300 milliliters lamb stock
- 2 stalks Leeks
- 2 garlic cloves
- 2 Tbsps butter
- 1 Tbsp freshly chopped thyme
- freshly grated Nutmeg
Preparation steps
Rinse and pat dry meat, season with salt and pepper. Heat 2 tablespoons of oil in a pan and brown meat on all sides. Roast in preheated oven at 140°C (approximately 285°F) for about 30 minutes or until pink inside.
Remove meat from the pan and keep warm. Skim all fat from the pan and deglaze pan drippings with wine, juice and broth, simmer until reduced to about half. If desired, thicken sauce with cornstarch.
Rinse and halve leeks lengthwise, cut into strips about 10 cm (approximately 4 inch) long. Blanch in boiling salted water for about 1-2 minutes, drain, rinse in cold water and drain again.
Peel garlic and chop finely. Heat 2 tablespoons of butter in a pan and saute garlic briefly. Add leeks and thyme, saute for 2-3 minutes and season to taste with salt, pepper and a pinch of nutmeg.
Remove meat from oven, let rest briefly, divide into serving portions and arrange on plates. Drizzle with sauce and arrange vegetables next to meat. Serve.
