Lamb Chops with Tomato Bulgur
Nutritional values
(Percentage of daily recommendation)
| Calorie | 884 cal. | (42 %) | ||
| Protein | 62 g | (63 %) | ||
| Fat | 56 g | (48 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 18.5 μg | (31 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 32.8 mg | (273 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 114 μg | (38 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 8.1 μg | (270 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 1,139 mg | (28 %) | ||
| Calcium | 143 mg | (14 %) | ||
| Magnesium | 144 mg | (48 %) | ||
| Iron | 7.1 mg | (47 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 12.2 mg | (153 %) | ||
| Saturated fatty acids | 21.5 g | |||
| Uric acid | 583 mg | |||
| Cholesterol | 213 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 16 Lamb cutlets
- olive oil (cold-pressed)
- salt
- freshly ground peppers
- 2 lemons (juiced)
- 300 grams Bulgur
- 200 grams small Tomatoes
- 5 Tbsps black Olives
- 2 Tbsps finely chopped parsley
- 1 Tbsp finely chopped Basil
- 500 grams Natural yogurt
- 2 garlic cloves
- 1 Cucumber
Preparation steps
For the tomato bulgur: Prepare the bulgur according to the package instructions. Drain and let cool slightly. Rinse the tomatoes and cut in half. Mix the bulgur with the olives, parsley, basil, 3 tablespoons olive oil, 2 tablespoons lemon juice and tomato halves. Season with salt and pepper.
For the tzatziki: Peel the cucumber, cut in half lengthwise, scoop out the core with a spoon and grate the flesh. Season with salt, let stand for 10 minutes then squeeze out the excess water. Peel the garlic, mince and mix into the yogurt along with the grated cucumber. Add 2 teaspoons olive oil and season with salt and pepper.
Rinse the lamb chops and pat dry. Preheat a grill pan or charcoal grill and grill for 2-3 minutes per side. Drizzle with olive oil and season with salt, pepper and lemon juice.
Serve the lamb chops with the tomato bulgur and tzatziki.
