Lamb Chops with Raspberries and Greek Salad
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
1728
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,728 cal. | (82 %) | ||
| Protein | 154 g | (157 %) | ||
| Fat | 84 g | (72 %) | ||
| Carbohydrates | 87 g | (58 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 108.5 g | (362 %) |
more nutritional values
| Vitamin A | 14.2 mg | (1,775 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 45.6 mg | (380 %) | ||
| Vitamin K | 9,690.4 μg | (16,151 %) | ||
| Vitamin B₁ | 4 mg | (400 %) | ||
| Vitamin B₂ | 3.4 mg | (309 %) | ||
| Niacin | 71.4 mg | (595 %) | ||
| Vitamin B₆ | 4.8 mg | (343 %) | ||
| Folate | 3,193 μg | (1,064 %) | ||
| Pantothenic acid | 10.8 mg | (180 %) | ||
| Biotin | 153.7 μg | (342 %) | ||
| Vitamin B₁₂ | 8 μg | (267 %) | ||
| Vitamin C | 854 mg | (899 %) | ||
| Potassium | 23,961 mg | (599 %) | ||
| Calcium | 1,776 mg | (178 %) | ||
| Magnesium | 776 mg | (259 %) | ||
| Iron | 29.2 mg | (195 %) | ||
| Iodine | 179 μg | (90 %) | ||
| Zinc | 33.7 mg | (421 %) | ||
| Saturated fatty acids | 31.4 g | |||
| Uric acid | 1,532 mg | |||
| Cholesterol | 242 mg | |||
| Complete sugar | 84 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the salad
- 200 grams Feta
- 80 grams black Olives (pitted)
- 180 grams Cherry tomatoes
- ¼ Cucumber
- 1 small red onion
- 150 mixed Lettuce (such as frisée, lettuce, red oak leaf)
- For the lamb chops
- 8 Lamb cutlets
- 2 Tbsps olive oil
- 1 Tbsp Red currant jelly
- 100 grams Raspberries
- 5 Tbsps balsamic vinegar
- salt
- freshly ground peppers
Preparation steps
1.
For the salad, cut the feta into cubes. Cut the olives in half. Rinse and halve the tomatoes. Rinse and chop the cucumber into small pieces. Peel, halve and cut the onion into strips. Rinse the lettuce, spin dry and tear into small pieces. Toss everything together in a large bowl.
2.
For the lamb chops, rinse the lamb, pat dry and fry in a pan with hot oil for 1-2 minutes on each side. Season with salt and pepper, wrap in pastic and leave to rest.
3.
Stir the currant jelly into the pan, then deglaze with the vinegar and 2 tablespoons of water. Add the raspberries, heat gently and season with salt and pepper.
4.
Serve the lamb chops over the mixed salad on plates, and drizzle with the raspberry dressing.
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