Lamb Chops with Mashed Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,043 cal. | (50 %) | ||
| Protein | 64 g | (65 %) | ||
| Fat | 71 g | (61 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 33.6 μg | (56 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 34.5 mg | (288 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 143 μg | (48 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 8.1 μg | (270 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 1,744 mg | (44 %) | ||
| Calcium | 219 mg | (22 %) | ||
| Magnesium | 136 mg | (45 %) | ||
| Iron | 7.5 mg | (50 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 12.2 mg | (153 %) | ||
| Saturated fatty acids | 27.5 g | |||
| Uric acid | 594 mg | |||
| Cholesterol | 234 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 800 grams starchy potatoes
- salt
- 250 grams green Beans
- 2 handfuls Basil
- 1 garlic clove
- 5 Tbsps olive oil
- 2 Tbsps grated Parmesan
- 100 milliliters Whipped cream
- 100 milliliters milk
- 8 Lamb cutlets (ready to cook)
- peppers
Preparation steps
Rinse the potatoes and boil in a pot of salted water until knife-tender, about 30 minutes. Drain.
Rinse and trim the green beans and cook in a pot of boiling salted water until crisp-tender, 6-8 minutes. Drain, rinse and cut into 2 cm (approximately 3/4-inch) long pieces. Rinse the basil, shake dry, pluck off the leaves and cut into strips. Peel the garlic and puree with half of the basil and 4-5 tablespoons oil. Stir in the Parmesan.
Peel the potatoes, press through a potato ricer into a bowl and let the water evaporate. Heat the milk with the cream, pour over the potatoes, add the pesto and stir until smooth. Fold in the rest of the basil and the beans, season with salt and stir to combine.
Rinse the lamb, pat dry and season with salt and pepper. Heat the remaining oil in a skillet and saute the lamb until browned on both sides, 2-3 minutes per side. Reduce the heat and cook 3-4 minutes until pink. Serve with mashed potatoes.
If desired, serve with stuffed tomatoes.
