Lamb Chops with Vegetables
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 50 min.
Ready in
Calories:
1045
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,045 cal. | (50 %) | ||
| Protein | 159 g | (162 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 9.6 μg | (16 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 2.8 mg | (255 %) | ||
| Niacin | 74 mg | (617 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 208 μg | (69 %) | ||
| Pantothenic acid | 4.3 mg | (72 %) | ||
| Biotin | 2.5 μg | (6 %) | ||
| Vitamin B₁₂ | 20.3 μg | (677 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 2,765 mg | (69 %) | ||
| Calcium | 46 mg | (5 %) | ||
| Magnesium | 199 mg | (66 %) | ||
| Iron | 13.8 mg | (92 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 22.3 mg | (279 %) | ||
| Saturated fatty acids | 10.5 g | |||
| Uric acid | 1,391 mg | |||
| Cholesterol | 473 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams cooked potatoes
- 3 Tbsps olive oil
- 200 grams Cherry tomatoes
- 5 sprigs thyme
- salt
- freshly ground peppers
- 2 Rack of lamb (each about 450 grams, ready to cook, trimmed)
Preparation steps
1.
Preheat the oven to 180 ° C upper and lower heat.
2.
Peel potatoes and cut into pieces. Heat 2 tablespoons of oil in an ovenproof pan and saute until golden brown. Rinse and dry tomatoes, quarter. Rinse thyme, shake dry and combine with potatoes. Add tomatoes and mix well, remove from heat and season with salt and pepper.
3.
Rinse lamb, pat dry and season with salt and pepper. Heat remaining oil in a pan and brown meat on all sides. Place lamb on top of vegetables and roast in preheated oven at 180°C (approximately 350°F) for about 25 minutes. Remove from oven, cut lamb into serving portions and serve with vegetables.
