Lamb Chops with Mashed Potatoes
(Percentage of daily recommendation)
|Calorie||976 kcal||(46 %)|
|Protein||74.85 g||(76 %)|
|Fat||56.73 g||(49 %)|
|Carbohydrates||46.79 g||(31 %)|
|Sugar added||0 g||(0 %)|
|Roughage||4.15 g||(14 %)|
|Vitamin A||121.56 mg||(15,195 %)|
|Vitamin D||0.74 μg||(4 %)|
|Vitamin E||0.7 mg||(6 %)|
|Vitamin B₁||0.41 mg||(41 %)|
|Vitamin B₂||0.7 mg||(64 %)|
|Niacin||30.02 mg||(250 %)|
|Vitamin B₆||0.65 mg||(46 %)|
|Folate||86.3 μg||(29 %)|
|Pantothenic acid||1.63 mg||(27 %)|
|Biotin||5.38 μg||(12 %)|
|Vitamin B₁₂||6.21 μg||(207 %)|
|Vitamin C||38.4 mg||(40 %)|
|Potassium||1,764.2 mg||(44 %)|
|Calcium||192.46 mg||(19 %)|
|Magnesium||108.09 mg||(36 %)|
|Iron||7.57 mg||(50 %)|
|Iodine||9.99 μg||(5 %)|
|Zinc||12.69 mg||(159 %)|
|Saturated fatty acids||18.99 g|
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.