Lamb Chops with Rhubarb and Carrots

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(2 votes)
Lamb Chops with Rhubarb and Carrots
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Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
856
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie856 cal.(41 %)
Protein57 g(58 %)
Fat53 g(46 %)
Carbohydrates19 g(13 %)
Sugar added7 g(28 %)
Roughage5 g(17 %)
Vitamin A0.8 mg(100 %)
Vitamin D0 μg(0 %)
Vitamin E2.8 mg(23 %)
Vitamin K20.7 μg(35 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.7 mg(64 %)
Niacin30.7 mg(256 %)
Vitamin B₆0.6 mg(43 %)
Folate84 μg(28 %)
Pantothenic acid2.4 mg(40 %)
Biotin4.1 μg(9 %)
Vitamin B₁₂7.8 μg(260 %)
Vitamin C14 mg(15 %)
Potassium1,323 mg(33 %)
Calcium114 mg(11 %)
Magnesium94 mg(31 %)
Iron5.7 mg(38 %)
Iodine13 μg(7 %)
Zinc11.1 mg(139 %)
Saturated fatty acids20.9 g
Uric acid562 mg
Cholesterol213 mg
Complete sugar18 g

Ingredients

for
2
Ingredients
4 small Lamb cutlets (400 grams)
salt
freshly ground peppers
2 shallots
100 grams carrots
200 grams Rhubarb
1 tsp butter
1 tsp vegetable oil
125 milliliters Madeira Wine
1 Tbsp honey
1 pinch sugar
How healthy are the main ingredients?
Rhubarbcarrothoneysugarsaltshallot

Preparation steps

1.

Season the lamb with salt and pepper on both sides. Peel and finely chop the shallots. Rinse the carrots, halve lengthwise and thinly slice crosswise. Remove the strings from the rhubarb and thinly slice.

Heat the butter and oil in a skillet. Saute the lamb about 3 minutes per side, Remove. Add the shallots, carrots and rhubarb to the pan, and cook, stirring for 3 to 4 minutes.

2.

Add the Madeira, honey, and a pinch of sugar, season with salt and pepper. Simmer everything for about 5 minutes, then add the chops, turning to coat and cook until done to the desired degree of doneness.

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