Lamb Chops with Vegetables

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Lamb Chops with Vegetables
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Health Score:
8,6 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 35 min.
Ready in
Calories:
1023
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie1,023 kcal(49 %)
Protein98.86 g(101 %)
Fat58.96 g(51 %)
Carbohydrates23.38 g(16 %)
Sugar added0 g(0 %)
Roughage8.3 g(28 %)
Vitamin A165.62 mg(20,703 %)
Vitamin D0.34 μg(2 %)
Vitamin E2.09 mg(17 %)
Vitamin B₁0.53 mg(53 %)
Vitamin B₂1.02 mg(93 %)
Niacin43.8 mg(365 %)
Vitamin B₆1.08 mg(77 %)
Folate149.51 μg(50 %)
Pantothenic acid2.9 mg(48 %)
Biotin13.04 μg(29 %)
Vitamin B₁₂8.98 μg(299 %)
Vitamin C109.4 mg(115 %)
Potassium2,036.81 mg(51 %)
Calcium121.75 mg(12 %)
Magnesium159 mg(53 %)
Iron9.38 mg(63 %)
Iodine1.64 μg(1 %)
Zinc18.78 mg(235 %)
Saturated fatty acids17.89 g
Cholesterol309.58 mg

Ingredients

for
4
Ingredients
1
1
3
Bell peppers (red, orange and yellow)
4
1
2
6 sprigs
4 tablespoons
12
Lamb cutlets (with fat)

Preparation steps

1.

Rinse and peel zucchini and eggplant. Rinse bell peppers, cut in half and remove seeds and ribs. Dice all vegetables into small cubes. Blanch tomatoes for a few seconds, shock, peel, quarter, core and finely dice. Peel garlic and finely chop. Rinse thyme, shake dry and strip leaves from 2-3 stalks.

2.

In a saucepan, heat 2-3 tablespoons oil. Add diced eggplant and saute over medium heat for about 2 minutes. Add zucchini, peppers, onion, garlic and thyme. Mix and saute for another 2 minutes. Add tomatoes, season with salt and pepper, cover and simmer over low heat for about 5 minutes.

3.

Rinse lamb chops, pat dry and season with salt and pepper. Cook in remaining oil until golden brown for 5-6 minutes. Add remaining thyme during last 2-3 minutes of cooking. Serve lamb chops over vegetables.