Lamb Chops with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 774 cal. | (37 %) | ||
| Protein | 62.46 g | (64 %) | ||
| Fat | 48.18 g | (42 %) | ||
| Carbohydrates | 23.1 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.46 g | (8 %) |
| Vitamin A | 199.01 mg | (24,876 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.13 mg | (9 %) | ||
| Vitamin B₁ | 0.33 mg | (33 %) | ||
| Vitamin B₂ | 0.64 mg | (58 %) | ||
| Niacin | 25.11 mg | (209 %) | ||
| Vitamin B₆ | 0.51 mg | (36 %) | ||
| Folate | 102.24 μg | (34 %) | ||
| Pantothenic acid | 1.87 mg | (31 %) | ||
| Biotin | 9.52 μg | (21 %) | ||
| Vitamin B₁₂ | 6.24 μg | (208 %) | ||
| Vitamin C | 32.69 mg | (34 %) | ||
| Potassium | 985.36 mg | (25 %) | ||
| Calcium | 127.9 mg | (13 %) | ||
| Magnesium | 82.7 mg | (28 %) | ||
| Iron | 7.34 mg | (49 %) | ||
| Zinc | 15.18 mg | (190 %) | ||
| Saturated fatty acids | 12.88 g | |||
| Cholesterol | 197.31 mg |
Ingredients
- Ingredients
- 8 lamb chops
- 1 bunch rosemary
- 6 Tbsps olive oil
- 4 garlic cloves
- 4 Tomatoes
- 4 Tbsps breadcrumbs
- 1 bunch parsley
- 300 grams green Beans
- salt
- peppers
Preparation steps
Rinse and pat dry lamb chops. Rinse rosemary and chop finely. Peel 2 garlic cloves and squeeze through a garlic press into the oil. Mix with half of rosemary, season with salt and pepper and coat lamb chops with the mixture. Marinate for 1 hour.
Rinse tomatoes, pat dry and cut off lids. Rinse parsley and chop finely, mix with remaining rosemary and breadcrumbs, season with salt and pepper. Peel remaining garlic and chop finely. Add to parsley mixture. Drain lamb chops and place in an ovenproof dish.
Stuff tomatoes with breadcrumb mixture. Bake lamb chops in preheated oven at 175°C (approximately 359vF) for about 30 minutes, turning over once and brushing with the marinade often.
Rinse beans, trim ends and cook in boiling salted water for about 8 minutes. Drain, rinse in cold water and drain again. Arrange tomatoes, lamb chops and beans on plates and serve.
