Variation On A Classic Dish

Lamb Chops with Sweet Potato Puree

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Lamb Chops with Sweet Potato Puree

Lamb chops with sweet potato puree - Popular classic

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Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
663
calories
Calories

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.

1 serving contains
(Percentage of daily recommendation)
Calorie663 cal.(32 %)
Protein34 g(35 %)
Fat34 g(29 %)
Carbohydrates54 g(36 %)
Sugar added0 g(0 %)
Roughage7.3 g(24 %)
Vitamin A2.8 mg(350 %)
Vitamin D0.1 μg(1 %)
Vitamin E10.9 mg(91 %)
Vitamin K18.4 μg(31 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.6 mg(55 %)
Niacin18 mg(150 %)
Vitamin B₆0.9 mg(64 %)
Folate75 μg(25 %)
Pantothenic acid2.9 mg(48 %)
Biotin9.7 μg(22 %)
Vitamin B₁₂4 μg(133 %)
Vitamin C77 mg(81 %)
Potassium1,373 mg(34 %)
Calcium133 mg(13 %)
Magnesium106 mg(35 %)
Iron5 mg(33 %)
Iodine10 μg(5 %)
Zinc6.9 mg(86 %)
Saturated fatty acids12.8 g
Uric acid316 mg
Cholesterol109 mg
Complete sugar14 g

Ingredients

for
4
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
How healthy are the main ingredients?
Sweet potatoolive oilparsleysaltNutmeg

Preparation steps

1.

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.

2.

Meanwhile, peel and dice sweet potatoes and cook just covered with boiling salted water over medium heat for 15 minutes until tender.

3.

Wash chard and parsley, shake dry; finely chop parsley. Whisk vinegar with lemon juice, remaining oil and parsley, season with salt and pepper.

4.

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.

5.

Cut meat into chops. Place chard, chops and sweet potato puree on plates. Drizzle chard with dressing and serve.

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