Lamb Chops with Vegetables and Mashed Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,414 cal. | (67 %) | ||
| Protein | 94 g | (96 %) | ||
| Fat | 96 g | (83 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 33 μg | (55 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 51.2 mg | (427 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 163 μg | (54 %) | ||
| Pantothenic acid | 4.4 mg | (73 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 11.8 μg | (393 %) | ||
| Vitamin C | 62 mg | (65 %) | ||
| Potassium | 2,458 mg | (61 %) | ||
| Calcium | 148 mg | (15 %) | ||
| Magnesium | 181 mg | (60 %) | ||
| Iron | 10.5 mg | (70 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 17.7 mg | (221 %) | ||
| Saturated fatty acids | 37.1 g | |||
| Uric acid | 904 mg | |||
| Cholesterol | 350 mg | |||
| Complete sugar | 13 g |
Ingredients
- For the lamb
- 12 Lamb cutlets
- 1 Tbsp butter
- 1 Tbsp olive oil
- 1 onion
- 100 grams dried Apricot
- ½ tsp cinnamon
- 250 grams chicken stock
- salt
- freshly ground peppers
- For the mashed potatoes
- 800 grams potatoes
- 2 garlic cloves
- 1 Tbsp butter
- 50 grams Sour cream
- 4 Tbsps olive oil
- 4 scallions
- salt
- freshly ground peppers
Preparation steps
For the mashed potatoes: Peel the garlic and chop coarsely. Peel, rinse and cook the potatoes in salted water together with the garlic for about 25 minutes.
Rinse and trim the scallions. Cut into thin rings.
For the lamb chops: Trim the fat off the lamb chops and cut the meat off of the rib bones. Peel the onion, cut in half lengthwise and cut into wedges. Cut the dried apricots in half.
For the vegetables: Peel the carrots and cut lengthwise into strips.
Rinse and trim the squash. Cut into strips
For the mashed potatoes: Drain the potatoes and while still hot, mix together with the butter, creme fraiche and olive oil Season with salt and pepper. With a potato masher, mash the ingredients together (do not whisk). Add most of the scallions (reserve some for the garnish) and if you desire, season again with salt and pepper. Keep the mashed potatoes warm while cooking everything else.
For the lamb chops: In a large pan with hot butter, fry the lamb chops on both sides. Season with salt and pepper and keep warm on a plate. Sauté the onions in the same pan. Add the apricots and cinnamon. Casting the rear, season with salt and pepper. Cover and simmer for about 10 minutes. Add the lamb chops to the gravy and let it simmer for another 3-5 minutes.
For the vegetables: Blanch the carrots and squash strips for about 3 minutes in boiling salted water.
Serve the lamb chops with the apricot sauce, mashed potatoes and vegetables on plates. If you desire, you can garnish with the left over scallions. Engjoy!
