Lamb Chops with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,236 cal. | (59 %) | ||
| Protein | 64 g | (65 %) | ||
| Fat | 89 g | (77 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.8 g | (36 %) |
| Vitamin A | 2.5 mg | (313 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 60.8 μg | (101 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 35.4 mg | (295 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 162 μg | (54 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 13.9 μg | (31 %) | ||
| Vitamin B₁₂ | 7.9 μg | (263 %) | ||
| Vitamin C | 71 mg | (75 %) | ||
| Potassium | 2,196 mg | (55 %) | ||
| Calcium | 187 mg | (19 %) | ||
| Magnesium | 150 mg | (50 %) | ||
| Iron | 9 mg | (60 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 12.3 mg | (154 %) | ||
| Saturated fatty acids | 42.2 g | |||
| Uric acid | 620 mg | |||
| Cholesterol | 375 mg | |||
| Complete sugar | 16 g |
Ingredients
- For the chops
- 8 Lamb cutlets (trimmed)
- 2 Tbsps vegetable oil
- 100 milliliters white wine
- salt
- freshly ground peppers
Preparation steps
For the herb crust: rinse herbs and shake dry, pluck off leaves and chop. Mash together with butter and egg yolks. Crumble bread and combine with herbs, puree and season with salt and pepper.
For the vegetables: peel potatoes and cook in salted water for about 20 minutes. Drain and cool.
Rinse and trim zucchini, halve lengthwise, scrape out seeds and cut into slices.
Peel and rinse carrots, leave green parts intact.
Rinse and peel rutabaga, slice.
Blanch zucchini, carrots and rutabaga in boiling salted water for 3 minutes one after the other. Drain and rinse in cold water, drain well.
Heat oil in a pan and brown chops on both sides. Cut meat into slices and arrange in an ovenproof pan. Spread with herbs and grill under a hot broiler for about 5 minutes or until crust is golden yellow, watching carefully. Remove from the oven and let rest briefly.
Deglaze meat juices with wine and simmer briefly, season with salt and pepper.
Slice potatoes. Heat 2 tablespoons of butter in a pan and cook potatoes until crisp.
Heat remaining butter in a pan and toss zucchini, carrots and rutabaga until heated through.
Arrange lamb chops and vegetables on plates, drizzle with sauce and garnish with rosemary. Serve.
