Lamb Chops with Wild Rice and Quinoa
Healthy, because
Even smarter
Nutritional values
This dish is loaded with protein, both animal, from the lamb, and plant, from the quinoa.
Serve with a simple arugula and fennel salad.
(Percentage of daily recommendation)
| Calorie | 1,421 cal. | (68 %) | ||
| Protein | 107.33 g | (110 %) | ||
| Fat | 82.16 g | (71 %) | ||
| Carbohydrates | 60.98 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.03 g | (17 %) |
| Vitamin A | 1,536.29 mg | (192,036 %) | ||
| Vitamin D | 0.49 μg | (2 %) | ||
| Vitamin E | 1.75 mg | (15 %) | ||
| Vitamin B₁ | 0.54 mg | (54 %) | ||
| Vitamin B₂ | 1.32 mg | (120 %) | ||
| Niacin | 44.22 mg | (369 %) | ||
| Vitamin B₆ | 0.98 mg | (70 %) | ||
| Folate | 161.28 μg | (54 %) | ||
| Pantothenic acid | 3.25 mg | (54 %) | ||
| Biotin | 8.25 μg | (18 %) | ||
| Vitamin B₁₂ | 9.61 μg | (320 %) | ||
| Vitamin C | 17.42 mg | (18 %) | ||
| Potassium | 1,653.77 mg | (41 %) | ||
| Calcium | 329.19 mg | (33 %) | ||
| Magnesium | 176.09 mg | (59 %) | ||
| Iron | 10.89 mg | (73 %) | ||
| Iodine | 0.72 μg | (0 %) | ||
| Zinc | 19.92 mg | (249 %) | ||
| Saturated fatty acids | 25.29 g | |||
| Cholesterol | 342.95 mg |
Ingredients
- Ingredients
- ¾ inch ginger
- 1 tsp Cumin (ground)
- 1 tsp ground paprika (sweet)
- ½ tsp cayenne pepper
- 1 tsp lemon zest (fresh)
- 2 Tbsps lemon juice
- 8 Tbsps olive oil
- 12 Lamb cutlets (ready to cook)
- 12 ozs Sweet potato
- 5 ozs Wild rice
- 5 ozs Quinoa
- salt
- 1 handful fresh Spinach
- 2 garlic cloves
- 4 scallions
- 2 Tbsps freshly chopped mint
- 5 ozs Feta
- 1 splash lemon juice
Preparation steps
Peel ginger and grate finely. Add cumin, paprika, cayenne, lemon zest, lemon juice and 4 tablespoons of olive oil. Rinse lamb and pat dry. Coat with marinade thoroughly and refrigerate, covered, for about 2 hours.
Preheat the oven to 375 °F
Peel sweet potatoes and dice. Spread on a baking sheet and drizzle with 2 tablespoons of oil. Cook in a preheated oven at 375°F for about 25 minutes until golden brown.
Cook wild rice in about twice the amount of salted water until tender. Place quinoa in boiling salted water and cook for about 10 minutes or until tender. Drain in a colander. Rinse spinach, spin dry and mix with quinoa and rice.
Heat remaining oil in a pan. Peel garlic and chop finely. Rinse and dry scallions, cut into fine rings. Saute scallions and garlic briefly. Add rice mixture and potatoes, mix gently. Sprinkle with mint and crumbled feta. Drizzle with lemon juice and season with salt and pepper.
Cook lamb chops on hot griddle for 10-15 minutes, turining once. Season with salt and serve on a bed of wild rice and quinoa.
