Lamb Chops with Roasted Potatoes
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 372 kcal | (18 %) | ||
| Protein | 23.9 g | (24 %) | ||
| Fat | 21.7 g | (19 %) | ||
| Carbohydrates | 20 g | (13 %) |
Ingredients
- Ingredients
- 4 starchy potatoes (125 grams)
- 2 garlic cloves
- 1 small bunch thyme
- 1 Zucchini
- 4 Tomatoes
- 12 small Meat chops (each about 50 grams)
- salt
- freshly ground pepper
Preparation steps
Rinse potatoes thoroughly and cut lengthwise into 1 cm (approximately 1/2-inch) thick slices. Heat 2 tablespoons of olive oil in a large non-stick pan and sauté potato slices over high heat. Peel garlic and chop finely. Rinse thyme and strip leaves from stems. Mix 1/2 of garlic and 1/2 of thyme with potatoes and place in a roasting pan. Cook in preheated oven at 180°C (approximately 350°F) and roast for 20–25 minutes, turning from time to time.
Rinse and chop small zucchini. Rinse tomatoes and dice finely.
Heat 2 tablespoons of olive oil. Fry lamb chops on both sides for 2–3 minutes, season with salt and pepper and keep warm.
Add remaining olive oil to pan, add zucchini and tomatoes and sauté for 3–4 minutes. Add rest of garlic and thyme. Season vegetables and potatoes with salt and pepper. Arrange everything together on plates and serve.
