Lamb Chops with Ratatouille
Nutritional values
(Percentage of daily recommendation)
| Calorie | 792 cal. | (38 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 57 g | (49 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 33.2 μg | (55 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 32.1 mg | (268 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 199 μg | (66 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 7.8 μg | (260 %) | ||
| Vitamin C | 190 mg | (200 %) | ||
| Potassium | 1,443 mg | (36 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 116 mg | (39 %) | ||
| Iron | 6.8 mg | (45 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 11.2 mg | (140 %) | ||
| Saturated fatty acids | 20.6 g | |||
| Uric acid | 590 mg | |||
| Cholesterol | 207 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 1 small Eggplant (about 300 g)
- 1 onion
- 2 garlic cloves
- 2 red Bell pepper
- 2 yellow Bell pepper
- 400 grams small Zucchini
- 2 Beefsteak tomato
- 5 Tbsps olive oil
- ½ bunch thyme
- 1 bay leaf
- 12 Lamb cutlets (each about 60 g)
- salt
- peppers (freshly ground)
Preparation steps
Rinse eggplant and cut into 1 cm (approximately 1/2 inch) cubes. Season with salt to taste. Peel, halve and cut slice onion into strips. Peel and slice garlic. Rinse bell peppers, cut in half, remove seeds and ribs, and cut into small diamonds. Rinse, trim and slice zucchini. Blanch tomatoes in boiling water for a few seconds, peel, quarter, remove seeds and cut into cubes. Pat the eggplant cubes dry. Heat 2 tablespoons of oil in a skillet. Add the eggplant and cook until golden brown. Remove and set aside.
Add 1 tablespoon oil to skillet. Sauté onions and garlic until translucent. Add the bell peppers and zucchini, and cook for 2 minutes. Stir in the eggplant, tomato, thyme and bay leaf. Cover and simmer over medium heat for 15 minutes. Season with salt and pepper to taste.
In a skillet, heat 1 tablespoon of oil. Add the lamb and sear until golden, about 2 minutes per side. Season with salt and pepper to taste.
To serve, divide the ratatouille between warmed plates and arrange lamb chops on top. Serve with bread.
