Lamb Chops with Potatoes and Parsnip Mash
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,157 cal. | (55 %) | ||
| Protein | 62 g | (63 %) | ||
| Fat | 67 g | (58 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 18.7 μg | (31 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 34.7 mg | (289 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 162 μg | (54 %) | ||
| Pantothenic acid | 3.9 mg | (65 %) | ||
| Biotin | 3.7 μg | (8 %) | ||
| Vitamin B₁₂ | 7.9 μg | (263 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 2,250 mg | (56 %) | ||
| Calcium | 139 mg | (14 %) | ||
| Magnesium | 162 mg | (54 %) | ||
| Iron | 8.9 mg | (59 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 12.6 mg | (158 %) | ||
| Saturated fatty acids | 27 g | |||
| Uric acid | 601 mg | |||
| Cholesterol | 236 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 8 Lamb cutlets
- olive oil (Extra virgin)
- salt
- freshly ground peppers
- 4 large Parsnips
- 125 milliliters sweet Whipped cream
- 1 tsp grated Nutmeg
- 1 tsp butter
- ¾ l dry Red wine
- 2 cloves
- 1 bay leaf
- ½ tsp cinnamon
- 3 garlic cloves
- 8 festkochende potatoes
- ½ bunch Chives
Preparation steps
For the potatoes: Peel the potatoes and cut into small cubes. Peel the garlic and chop finely. Heat 2 tablespoons of oil and saute the potatoes. Add the garlic and cook briefly. Add the red wine, cloves, bay leaf, cinnamon and salt and pepper. Cover and simmer over low heat for 15-20 minutes or until the potatoes are tender. Remove the bay leaf and cloves. Add salt to taste.
For the parsnips: Peel and cut the parsnips into slices and boil in salted water. Set aside 1 cup of the cooking water. Puree the parsnips using a hand blender. Add in cream, butter, salt, pepper, and nutmeg and mix well. Add the cooking water one tablespoon at a time if the puree is too dry.
Rinse chives, spin dry and mince.
For the lamb chops: Cook the lamb chops in hot oil and season with salt and pepper. Serve lamb chops with the potatoes and parsnip mash. Garnish with minced chives.
