Lamb Chops with Rhubarb Chutney
Lamb chops with rhubarb chutney - Protein packed but with a hint of sweetness
Healthy, because
Even smarter
Nutritional values
Lamb is a real figure booster: its protein and L-carnitine can increase fat burning, as free fatty acids are transported into the cell interior and burned there. Whether bacteria or fungi, sage is an effective way to inhibit the growth of nasty germs and drive them away.
Leftover chutney will keep in the refrigerator for about 4-5 days. Outside rhubarb season, you can enjoy our Fall Apple Onion Chutney or in summer our Spicy Mango Chili Chutney instead.
(Percentage of daily recommendation)
| Calorie | 605 cal. | (29 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 5.2 g | (17 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 16.8 μg | (28 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20.6 mg | (172 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 2.4 μg | (5 %) | ||
| Vitamin B₁₂ | 5.2 μg | (173 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 1,059 mg | (26 %) | ||
| Calcium | 120 mg | (12 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 7.4 mg | (93 %) | ||
| Saturated fatty acids | 13.7 g | |||
| Uric acid | 404 mg | |||
| Cholesterol | 138 mg |
Ingredients
- Ingredients
- 28 ozs Lamb cutlet
- 1 handful sage leaves
- 1 garlic clove
- 2 Tbsps olive oil
- ½ organic lemon (peel and juice)
- 1 pinch Red pepper flakes
- 1 onion
- ⅓ oz ginger roots (2 tsp)
- ½ tsp Coriander
- ½ tsp Mustard seed
- 3 Tbsps apple cider vinegar
- 3 Tbsps honey
- 1 tsp pink Pepper berries
- 14 ozs Rhubarb
- salt
- peppers
- 4 ozs raisins
Preparation steps
Rinse lamb chops, pat dry and place in a shallow dish. Wash sage, shake dry and chop. Peel and chop garlic. Mix oil with lemon zest, juice, chili, sage and garlic, pour over chops, mix well and let stand covered for about 30 minutes.
For the chutney, peel and finely dice the onion and ginger. Coarsely crush coriander and mustard seeds in a mortar and lightly roast in a pot over medium heat for about 3 minutes. Deglaze with vinegar and about 3 Tablespoons of water. Add honey, onion, ginger, and pink pepper and simmer for about 5 minutes over low heat.
Clean and wash the rhubarb and cut into 1-inch pieces. Add to the spice stock with raisins and simmer for 10 minutes, stirring occasionally, until a chutney is formed and the rhubarb has not yet completely broken down. Season to taste with salt and pepper.
Salt and pepper the lamb chops and sear them in a hot grill pan for about 10 minutes over high heat, turning regularly. Let stand in the pan for 5 minutes and serve with the chutney.
