Lamb Cutlet with Apple and Celery Salad
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
591
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 591 cal. | (28 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 29.8 μg | (50 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 16.3 mg | (136 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 3.9 μg | (130 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 712 mg | (18 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 5.9 mg | (74 %) | ||
| Saturated fatty acids | 12.4 g | |||
| Uric acid | 320 mg | |||
| Cholesterol | 104 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 large Lamb cutlets
- 1 Tbsp Sumac
- 1 Tbsp Sesame seeds
- 6 Tbsps olive oil
- 4 stalks Celery
- 2 Apple
- 4 Tbsps apple cider vinegar
- 1 Tbsp lemon juice
- 1 Tbsp honey
- salt
- 20 grams Pine nuts (toasted)
Preparation steps
1.
Rinse the lamb and pat dry. Mix the sumac with the sesame seeds and 2 tablespoons of oil. Coat the lamb with it. Cover and refrigerate for 1 hour.
2.
Rinse the celery, coarsely chop the leaves and cut the stalks into slices. Rinse the apples, quarter, core and cut into thin columns. Mix the remaining oil with the apple cider vinegar, lemon juice and honey. Mix the prepared salad ingredients and pour the vinaigrette over. Let rest 20 minutes. Mix in the pine nuts and season with salt and pepper.
3.
Cook the chops in a pan on both sides about 10 minutes.
4.
Serve with the salad.
