Lamb Chops with Sweet Potato Puree
Lamb chops with sweet potato puree - Popular classic
Healthy, because
Even smarter
Nutritional values
The tender meat provides us with a good portion of protein - this is needed in the body for muscle building, among other things. In addition, lamb scores with plenty of readily usable iron. The trace element is important for blood formation and oxygen transport in the blood. The secondary plant compounds in sweet potatoes, especially anthocyanins and carotenoids, protect our cells against oxidative stress.
If you prefer a more classic approach, you can make the mash with regular potatoes instead of sweet potatoes.
(Percentage of daily recommendation)
| Calorie | 663 cal. | (32 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |
| Vitamin A | 2.8 mg | (350 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 10.9 mg | (91 %) | ||
| Vitamin K | 18.4 μg | (31 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 18 mg | (150 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 9.7 μg | (22 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 77 mg | (81 %) | ||
| Potassium | 1,373 mg | (34 %) | ||
| Calcium | 133 mg | (13 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 6.9 mg | (86 %) | ||
| Saturated fatty acids | 12.8 g | |||
| Uric acid | 316 mg | |||
| Cholesterol | 109 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 1 garlic bulb
- 28 ozs Rack of lamb (2 rack of lamb; ready to cook)
- salt
- peppers
- 3 Tbsps olive oil
- 28 ozs Sweet potato
- 1 oz Baby chard
- ¾ oz parsley (0.5 Bunch)
- 2 Tbsps white balsamic vinegar
- 1 Tbsp lemon juice
- 1 Tbsp butter
- 4 ozs milk (whole)
- Nutmeg
Preparation steps
Cut garlic bulb in half. Rinse lamb loins, pat dry and season with salt and pepper. Heat 1 tablespoon oil in a hot skillet. Sear meat on all sides over high heat for 10 minutes until light brown; after 5 minutes, add garlic, cut sides down, and sauté. Remove the meat and garlic from the pan to the roasting rack (fat pan underneath) and cook in a preheated oven at 140 °C / 275˚F for 15-20 minutes until pink.
Meanwhile, peel and dice sweet potatoes and cook just covered with boiling salted water over medium heat for 15 minutes until tender.
Wash chard and parsley, shake dry; finely chop parsley. Whisk vinegar with lemon juice, remaining oil and parsley, season with salt and pepper.
Remove meat from oven, let rest for 5 minutes. Meanwhile, heat butter with milk in a pot. Drain sweet potatoes and mash with a potato masher. Stir in butter-milk mixture to make a creamy puree. If necessary, add more milk until desired consistency is reached. Season to taste with salt and freshly grated nutmeg.
Cut meat into chops. Place chard, chops and sweet potato puree on plates. Drizzle chard with dressing and serve.
