Lamb Chops with Pumpkin and Couscous
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,157 cal. | (55 %) | ||
| Protein | 69 g | (70 %) | ||
| Fat | 66 g | (57 %) | ||
| Carbohydrates | 71 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.4 g | (45 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 11.4 mg | (95 %) | ||
| Vitamin K | 27 μg | (45 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 35.2 mg | (293 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 222 μg | (74 %) | ||
| Pantothenic acid | 4 mg | (67 %) | ||
| Biotin | 1.8 μg | (4 %) | ||
| Vitamin B₁₂ | 7.8 μg | (260 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 2,200 mg | (55 %) | ||
| Calcium | 163 mg | (16 %) | ||
| Magnesium | 160 mg | (53 %) | ||
| Iron | 11 mg | (73 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 13.1 mg | (164 %) | ||
| Saturated fatty acids | 24.7 g | |||
| Uric acid | 769 mg | |||
| Cholesterol | 224 mg | |||
| Complete sugar | 17 g |
Ingredients
- Ingredients
- 1 small Pumpkin (800 grams)
- 1 red paprika
- 1 yellow paprika
- 2 garlic cloves
- 2 red onions
- 2 Tbsps vegetable oil
- 350 milliliters Vegetable broth
- salt
- freshly ground peppers
- 1 Tbsp fresh chopped thyme
- 300 grams Couscous (instant)
- 8 Lamb cutlets
- 2 Tbsps vegetable oil
- 30 grams butter
- 1 Tbsp chopped parsley
- 1 bunch thyme (for garnish)
Preparation steps
Preheat the oven to 200°C (approximately 400°F). Cut the pumpkin, peel, remove the seeds and fibers with a spoon and cut the flesh into small slices.
Rinse the yellow and red bell peppers, cut in half, remove seeds and cut into strips. Peel garlic and chop finely. Peel the onions and cut into quarters.
In a roasting pan, heat the oil and fry the pumpkin slices with the garlic for 2-3 minutes. Add onions and bell peppers and cook briefly until lightly browned. Deglaze with the broth. Season with salt, pepper and thyme and roast for 25-30 minutes in the preheated oven. Stir occasionally.
Put the couscous in a bowl and pour in 600 ml (approximately 2 1/2 cups) of boiling salted water. Allow to soak for 10 minutes.
Rinse lamb chops, pat dry and season with salt and pepper. In a pan, heat the oil and brown chops on both sides for 4-5 minutes. Fluff the couscous with a fork, mix in the butter and chopped parsley and serve together with the pumpkin and lamb chops on a warm plate. Garnish with thyme sprigs.
