Lamb Chops with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,023 kcal | (49 %) | ||
| Protein | 98.86 g | (101 %) | ||
| Fat | 58.96 g | (51 %) | ||
| Carbohydrates | 23.38 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.3 g | (28 %) |
| Vitamin A | 165.62 mg | (20,703 %) | ||
| Vitamin D | 0.34 μg | (2 %) | ||
| Vitamin E | 2.09 mg | (17 %) | ||
| Vitamin B₁ | 0.53 mg | (53 %) | ||
| Vitamin B₂ | 1.02 mg | (93 %) | ||
| Niacin | 43.8 mg | (365 %) | ||
| Vitamin B₆ | 1.08 mg | (77 %) | ||
| Folate | 149.51 μg | (50 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 13.04 μg | (29 %) | ||
| Vitamin B₁₂ | 8.98 μg | (299 %) | ||
| Vitamin C | 109.4 mg | (115 %) | ||
| Potassium | 2,036.81 mg | (51 %) | ||
| Calcium | 121.75 mg | (12 %) | ||
| Magnesium | 159 mg | (53 %) | ||
| Iron | 9.38 mg | (63 %) | ||
| Iodine | 1.64 μg | (1 %) | ||
| Zinc | 18.78 mg | (235 %) | ||
| Saturated fatty acids | 17.89 g | |||
| Cholesterol | 309.58 mg |
Ingredients
- Ingredients
- 1 zucchini
- 1 Eggplant
- 3 Bell pepper (red, orange and yellow)
- 4 tomatoes
- 1 onion
- 2 garlic cloves
- 6 sprigs thyme
- 4 Tbsps olive oil
- salt
- peppers
- 12 Lamb cutlets (with fat)
Preparation steps
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.
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.
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.
