Lamb Chops with Mint Sauce and Potato-eggplant Fritters
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,179 cal. | (56 %) | ||
| Protein | 163 g | (166 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 22.6 μg | (38 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 3 mg | (273 %) | ||
| Niacin | 75.6 mg | (630 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 263 μg | (88 %) | ||
| Pantothenic acid | 4.7 mg | (78 %) | ||
| Biotin | 9.8 μg | (22 %) | ||
| Vitamin B₁₂ | 20.5 μg | (683 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 2,978 mg | (74 %) | ||
| Calcium | 85 mg | (9 %) | ||
| Magnesium | 221 mg | (74 %) | ||
| Iron | 14.4 mg | (96 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 22.6 mg | (283 %) | ||
| Saturated fatty acids | 17.2 g | |||
| Uric acid | 1,416 mg | |||
| Cholesterol | 553 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the lamb
- 2 Rack of lamb (trimmed) (each around 500 grams) (approximately 18 ounces)
- salt
- freshly ground peppers
- olive oil
- 2 Tbsps freshly chopped rosemary
- 2 Tbsps medium-hot Mustard
- ½ tsp honey
- For the mint sauce
- 1 shallot
- 6 sprigs mint
- 2 Tbsps Raspberry vinegar
- sugar
- For the tomato sauce
- 6 ripe Tomatoes
- 1 garlic clove
- For the potato-eggplant fritters
- 300 grams potatoes
- 300 grams Eggplant
- 1 Tbsp finely chopped parsley
- 1 egg
- 1 Tbsp Pastry flour
- clarified butter (for cooking)
Preparation steps
Preheat the oven to 120°C (approximately 250°F).
Rinse the meat, pat dry, trim and season with salt and pepper. Sear in hot olive oil. Combine the rosemary, mustard and honey and spread over the meat.
Bake for 35-40 minutes, until cooked to your liking.
For the mint sauce: Peel the shallot and chop finely. Rinse the mint, shake dry, pluck the leaves and chop finely. In a pan with 1 tablespoon oil, sweat the shallot until translucent, remove from heat and let cool. Mix with 3 tablespoons oil, vinegar and mint and season with salt, pepper and sugar.
For the tomato sauce: Rinse the tomatoes and coarsely chop. Peel the garlic, chop finely and sweat in a pan with 1 tablespoon oil until softened. Add the tomatoes, season with salt and pepper and simmer for about 20 minutes over medium heat. Purée and season with a pinch of sugar.
For the potato and eggplant fritters: Peel the potatoes, rinse and grate finely into a kitchen towel. Set aside to drain, reserving any potato liquid. Rinse the eggplant, trim and coarsely grate. Lightly salt, transfer to a strainer and set aside to drain. Squeeze excess water from the eggplant and mix in a bowl with the potatoes, egg and flour. Season with pepper and parsley. Heat the butter in a frying pan. Cook fritters, using 2 tablespoons batter each, over medium heat until crispy and golden brown on both sides, around 3-5 minutes. Drain on paper towels.
Remove the lamb from the oven, let rest briefly and slice into chops. Transfer to warmed serving plates with the fritters and top with the mint sauce and tomato sauce. Serve immediately.
