Lamb Chops with Pumpkin
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr
Ready in
Calories:
970
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 970 cal. | (46 %) | ||
| Protein | 62 g | (63 %) | ||
| Fat | 73 g | (63 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 10.8 μg | (18 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 32.5 mg | (271 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 113 μg | (38 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 2.2 μg | (5 %) | ||
| Vitamin B₁₂ | 8 μg | (267 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 1,342 mg | (34 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 118 mg | (39 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 11.7 mg | (146 %) | ||
| Saturated fatty acids | 28.5 g | |||
| Uric acid | 585 mg | |||
| Cholesterol | 239 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 garlic clove
- 3 sprigs rosemary
- 300 grams waxy potatoes
- 300 grams Pumpkin (such as Hokkaido or pumpkin)
- 4 Tbsps olive oil
- 2 Tbsps Pumpkin seed
- salt
- freshly ground peppers
- 250 milliliters Vegetable broth
- 150 milliliters Whipped cream
- 8 Lamb cutlets (ready to cook, with bone, each about 80 grams)
Preparation steps
1.
Peel garlic and chop finely. Rinse rosemary, shake dry, pluck off leaves and chop finely. Peel potatoes and pumpkin, cut both into 1 cm (approximately 1/2 inch) cubes.
2.
Heat 2 tablespoons of oil in pan and saute garlic until translucent. Add pumpkin, potato cubes and pumpkin seeds and saute briefly. Season with salt, pepper and chopped rosemary (set some aside for garnishing) and deglaze pan with broth. Add cream and simmer for 10-15 minutes on medium heat.
3.
Rinse lamb chops, pat dry and season with salt and pepper. Heat oil in another pan and cook chops until browned on both sides. Arrange pumpkin ragout in preheated bowls, place 2 chops per bowl and garnish with remaining rosemary. Serve.
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