Lamb Chops with Potato Wedges and Tomatoes
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(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
988
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 988 cal. | (47 %) | ||
| Protein | 62 g | (63 %) | ||
| Fat | 63 g | (54 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 20.8 μg | (35 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 34.8 mg | (290 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 148 μg | (49 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 7.8 μg | (260 %) | ||
| Vitamin C | 71 mg | (75 %) | ||
| Potassium | 1,991 mg | (50 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 140 mg | (47 %) | ||
| Iron | 7.8 mg | (52 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 11.8 mg | (148 %) | ||
| Saturated fatty acids | 21.5 g | |||
| Uric acid | 594 mg | |||
| Cholesterol | 207 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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)
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.
