Lamb Chops
Lamb is one of the least polluted meats and, like cherries, contains valuable minerals and vitamins. In addition, it contains high-quality protein.
Lamb chops are not only delicious at Easter: in summer you can use fresh sour cherries for the sauce and grill the marinated lamb chops on the barbecue.
(Percentage of daily recommendation)
| Calorie | 660 cal. | (31 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 16.9 mg | (141 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 138 μg | (46 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 0.9 μg | (2 %) | ||
| Vitamin B₁₂ | 3.6 μg | (120 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 611 mg | (15 %) | ||
| Calcium | 54 mg | (5 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 5.8 mg | (73 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 272 mg | |||
| Cholesterol | 103 mg |
Ingredients
- Ingredients
- 1 stalk oregano
- 1 garlic clove
- 1 small lemon
- 4 Tbsps olive oil
- 1 Tbsp honey
- 8 Lamb cutlets (about 125 grams)
- 400 grams Sour cherry (frozen)
- 1 onion
- 1 pc fresh ginger (about 10 grams)
- 2 tsps Cultured butter (about 10 grams)
- 1 tsp brown cane sugar (about 10 grams)
- 100 milliliters Broth
- 100 milliliters Red wine (or broth)
- salt
- peppers
- ½ tsp ground cilantro
- 1 small Whole-grain baguette (about 300 grams)
Preparation steps
Rinse oregano, shake dry and pluck leaves. Smash the unpeeled garlic with the side of a knife.
Squeeze out lemon juice and mix with the oil and honey in a small bowl. Mix in the oregano and garlic.
Trim fat from the lamb chops, then rinse (thereby removing any bone chips) and pat dry. Place on a large plate and sprinkle both sides with the lemon-oil marinade. Cover and let marinate for at least 2 hours at room temperature.
Meanwhile, thaw cherries according to package instructions. Peel the onion and ginger and finely dice. Melt the butter in a pot. Sauté onion and ginger briefly, then sprinkle with the sugar and cook until caramelized.
Add about 2/3 of the cherries along with the broth and wine as needed. Season with salt, pepper and half the coriander. Cook over low heat until cherries are softened, about 10 minutes. Puree with an immersion blender.
Heat a grill pan or a large heavy pan over high heat. Drain the lamb chops and cook until browned, about 4 minutes on each side. Season with salt and pepper.
Add remaining cherries to the puree and heat until warmed through. Season with salt, pepper and coriander and serve with the lamb chops and baguette.