Lamb Chops with Raspberry Sauce
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
706
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 706 cal. | (34 %) | ||
| Protein | 64.12 g | (65 %) | ||
| Fat | 43.99 g | (38 %) | ||
| Carbohydrates | 11.7 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.87 g | (20 %) |
more nutritional values
| Vitamin A | 12.05 mg | (1,506 %) | ||
| Vitamin D | 0.23 μg | (1 %) | ||
| Vitamin E | 1.17 mg | (10 %) | ||
| Vitamin B₁ | 0.26 mg | (26 %) | ||
| Vitamin B₂ | 0.61 mg | (55 %) | ||
| Niacin | 27.69 mg | (231 %) | ||
| Vitamin B₆ | 0.41 mg | (29 %) | ||
| Folate | 68.29 μg | (23 %) | ||
| Pantothenic acid | 1.73 mg | (29 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 5.99 μg | (200 %) | ||
| Vitamin C | 27.09 mg | (29 %) | ||
| Potassium | 866.23 mg | (22 %) | ||
| Calcium | 65.18 mg | (7 %) | ||
| Magnesium | 86.76 mg | (29 %) | ||
| Iron | 5.75 mg | (38 %) | ||
| Zinc | 12.36 mg | (155 %) | ||
| Saturated fatty acids | 12.44 g | |||
| Cholesterol | 206.38 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 parsley
- 2 mint
- 350 grams Raspberries
- 2 Tbsps lemon juice
- 1 Tbsp Raspberry vinegar
- 2 garlic cloves
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- 1 sprig rosemary
- 8 Lamb cutlets (trimmed)
Preparation steps
1.
Rinse parsley and mint, shake dry and chop finely. Clean raspberries, if necessary. Place into a blender. Add lemon juice, raspberry vinegar and peeled garlic and puree. Add chopped herbs and 2 tablespoons of oil, mix well and season sauce with salt and pepper until fruity and spicy.
2.
Rinse rosemary, shake dry and pluck off leaves from 1 sprig. Chop finely and whisk with remaining oil. Rinse chops, pat dry and sprinkle with rosemary oil. Grill on a hot grill for 3-5 minutes per side. Top with remaining rosemary and season with salt. Arrange on plates and drizzle with raspberry sauce. Serve.
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