Lamb Chops with Potatoes and Garlicky Green Beans
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,198 cal. | (57 %) | ||
| Protein | 164 g | (167 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 56.2 μg | (94 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 2.9 mg | (264 %) | ||
| Niacin | 77.6 mg | (647 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 264 μg | (88 %) | ||
| Pantothenic acid | 5.2 mg | (87 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 20.3 μg | (677 %) | ||
| Vitamin C | 84 mg | (88 %) | ||
| Potassium | 3,556 mg | (89 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 251 mg | (84 %) | ||
| Iron | 15.4 mg | (103 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 23.3 mg | (291 %) | ||
| Saturated fatty acids | 12.2 g | |||
| Uric acid | 1,440 mg | |||
| Cholesterol | 481 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 12 small, waxy potatoes
- salt
- 200 grams green Beans
- 2 Rack of lamb (each about 350 g)
- freshly ground peppers
- 2 Tbsps olive oil
- 1 garlic clove
- 1 tsp Savory
- 1 Tbsp butter
- 12 Cherry tomatoes
- 1 bunch chopped parsley
- ½ organic lemon (zest)
Preparation steps
Peel the potatoes and boil in salted water until knife-tender, about 20 minutes. Rinse and trim beans. Blanch in boiling salted water until tender-crisp, about 10 minutes. Drain and rinse with cold water to cool.
Preheat oven to 120°C (approximately 250°F). Rinse the lamb, pat dry and season with salt and pepper to taste. Heat 2 tablespoons of the oil in a roasting pan on the stove. Add the lamb and sear until golden on all sides. Place in the oven and cook until pink in the middle, about 30 minutes. Remove from oven and cover with aluminum foil to rest.
Peel the garlic and finely chop. Heat 1 tablespoon of the oil in a skillet. Add the garlic, beans, and savory, and cook until warmed through. Season with salt and pepper to taste.
Melt the butter in another skillet. Add the potatoes and cook until slightly browned. Season with salt to taste. Stir in the tomatoes and cook for 2 minutes.
In a bowl, stir the remaining 2 tablespoons of oil with the parsley and lemon zest. Season with salt and pepper to taste. Brush onto the rack of lamb. Slice the lamb chops and serve with the beans and potatoes.
