Lamb Chops with Sweet Potato Gratin and Green Beans
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,434 cal. | (68 %) | ||
| Protein | 80.27 g | (82 %) | ||
| Fat | 95.97 g | (83 %) | ||
| Carbohydrates | 63.6 g | (42 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 12.07 g | (40 %) |
| Vitamin A | 3,409.65 mg | (426,206 %) | ||
| Vitamin D | 1.87 μg | (9 %) | ||
| Vitamin E | 2.74 mg | (23 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1.16 mg | (105 %) | ||
| Niacin | 33.45 mg | (279 %) | ||
| Vitamin B₆ | 1.14 mg | (81 %) | ||
| Folate | 129.53 μg | (43 %) | ||
| Pantothenic acid | 4.03 mg | (67 %) | ||
| Biotin | 9.51 μg | (21 %) | ||
| Vitamin B₁₂ | 6.83 μg | (228 %) | ||
| Vitamin C | 26.44 mg | (28 %) | ||
| Potassium | 1,967.88 mg | (49 %) | ||
| Calcium | 615 mg | (62 %) | ||
| Magnesium | 191.84 mg | (64 %) | ||
| Iron | 9.57 mg | (64 %) | ||
| Iodine | 32.97 μg | (16 %) | ||
| Zinc | 14.42 mg | (180 %) | ||
| Saturated fatty acids | 43.14 g | |||
| Cholesterol | 375.84 mg |
Ingredients
- For the potato gratin
- 800 grams Sweet potato
- 250 milliliters Whipped cream
- 250 milliliters milk
- salt
- freshly ground peppers
- 80 grams Gruyere (grated, or mountain cheese)
- butter (for the baking dish)
- For the beans and sauce
- 600 grams Green beans
- salt
- 4 stems Savory
- 2 garlic cloves
- 2 Tbsps olive oil
- 200 grams Whipped cream
- 3 Tbsps Sour cream
- lemons (juice)
- 1 Tbsp small Caper
- 1 Tbsp gin
- freshly ground peppers
- 1 pinch sugar
- 1 Tbsp butter
- For the lamb chops
- 8 Lamb cutlets
- salt
- peppers
- 1 Tbsp Pastry flour
- 3 Tbsps olive oil
- For serving
- Lemon wedge
- rosemary
Preparation steps
For the potato gratin: Peel the potatoes, rinse, pat dry, thinly slice and arrange in a single layer in a buttered baking dish.
Preheat the oven to 180°C (approximately 350°F).
In a bowl, mix together the cream, milk and grated cheese, season with salt and pepper and pour over the potatoes.
Bake until golden brown and tender, about 45 minutes.
For the beans and sauce: Rinse and trim the beans. Cook the beans in a pot of heavily salted water along with the savory until crisp-tender, about 6 minutes. Drain, rinse under cold water, drain and remove the savory.
Peel the garlic, slice 1 clove. Heat the olive oil in a skillet, add the . sliced garlic and saute until light brown. Lift the garlic out with a slotted spoon and drain on a paper towel.
Press the remaining garlic through a garlic press, add to the pan and sauté until tender. Pour in the cream and bring to a boil, stir in sour cream and boil down a bit. Stir in the lemon juice, gin, capers and sugar, season with salt and pepper.
For the lamb chops: Season the lamb with salt and pepper and dust lightly on both sides with flour. Heat the oil in a large skillet and saute the lamb about 4 minutes on each side (timing will vary depending on the thickness of the chops and the desired degree of doneness.
Before serving, toss the beans in hot butter until warmed through.
Serve lamb chops, potato and beans with the sauce and the garlic slices and garnish to taste with lemon wedges and sprigs of rosemary.
