Lamb Chops with Potato Wedges and Tomatoes

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Lamb Chops with Potato Wedges and Tomatoes
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Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
988
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie988 cal.(47 %)
Protein62 g(63 %)
Fat63 g(54 %)
Carbohydrates43 g(29 %)
Sugar added0 g(0 %)
Roughage4.9 g(16 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E3.6 mg(30 %)
Vitamin K20.8 μg(35 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.8 mg(73 %)
Niacin34.8 mg(290 %)
Vitamin B₆1 mg(71 %)
Folate148 μg(49 %)
Pantothenic acid3.5 mg(58 %)
Biotin6 μg(13 %)
Vitamin B₁₂7.8 μg(260 %)
Vitamin C71 mg(75 %)
Potassium1,991 mg(50 %)
Calcium76 mg(8 %)
Magnesium140 mg(47 %)
Iron7.8 mg(52 %)
Iodine12 μg(6 %)
Zinc11.8 mg(148 %)
Saturated fatty acids21.5 g
Uric acid594 mg
Cholesterol207 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
8 Lamb cutlets
1 tsp dried herbes de Provence
500 grams Tomatoes
1 kilogram waxy potatoes
6 Tbsps olive oil
2 tsps dried marjoram
salt
freshly ground peppers
rosemary (for garnishing)
Basil (for garnish)
How healthy are the main ingredients?
potatoTomatoolive oilmarjoramsaltrosemary

Preparation steps

1.

Peel and rinse potaotes, cut into wedges. Combine 4 tablespoons of oil, marjoram, salt and pepper and mix with potatoes.

2.

Spread potatoes evenly on a baking sheet and roast in preheated oven at 200°C (approximately 400°F) for about 3 minutes, turn over potatoes once. 

3.

Rinse and dice tomatoes, season with salt and pepper.

4.

Season lamb chops with salt and pepper. Heat remaining olive oil in a pan and cook chops for about 3 minutes per side. At the end of cooking, sprinkle with herbs de Provence.

5.

Arrange lamb chops with tomatoes and potato wedges on plates and serve garnished with rosemary and basil.

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