Lamb Chops with Potatoes
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 25 min.
Preparation
Calories:
1034
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,034 cal. | (49 %) | ||
| Protein | 59 g | (60 %) | ||
| Fat | 81 g | (70 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 21.5 μg | (36 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 32.1 mg | (268 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 151 μg | (50 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 4.8 μg | (11 %) | ||
| Vitamin B₁₂ | 7.9 μg | (263 %) | ||
| Vitamin C | 134 mg | (141 %) | ||
| Potassium | 1,294 mg | (32 %) | ||
| Calcium | 92 mg | (9 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 11.3 mg | (141 %) | ||
| Saturated fatty acids | 30.7 g | |||
| Uric acid | 569 mg | |||
| Cholesterol | 245 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 Lamb cutlets
- 6 Tbsps olive oil
- 2 garlic cloves
- 2 green Bell pepper
- 100 grams Whipped cream
- 350 grams waxy potatoes
- 100 grams Olives
- 2 Tbsps butter
- 1 sprig rosemary
Preparation steps
1.
Rinse lamb and pat dry. Peel garlic and press into the olive oil, mix well and marinate the lamb chops in the oil for 1 hour. Cut bell peppers in half, remove the seeds, rinse and cut into thin strips. Scrub the potatoes and cook in salted water for 25 minutes. Drain, let steam evaporate and peel. Drain lamb chops and fry in a heavy pan on both sides for 5 minutes. Remove and keep warm. Add the bell peppers to the pan and cook for 5 minutes. Pour in cream and bring to a boil, add chops and heat until warmed through. Chop rosemary and sprinkle over the lamb chops.
2.
Melt butter in a pan, add potatoes, fry briefly and mix with the pitted, chopped olives. Arrange lamb chops on plates with sauce and potatoes and serve.
