Lamb Cutlet with Broccoli Puree
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
977
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 977 cal. | (47 %) | ||
| Protein | 65 g | (66 %) | ||
| Fat | 78 g | (67 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 231 μg | (385 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 33.1 mg | (276 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 127 μg | (42 %) | ||
| Pantothenic acid | 3.9 mg | (65 %) | ||
| Biotin | 3 μg | (7 %) | ||
| Vitamin B₁₂ | 8 μg | (267 %) | ||
| Vitamin C | 119 mg | (125 %) | ||
| Potassium | 1,159 mg | (29 %) | ||
| Calcium | 204 mg | (20 %) | ||
| Magnesium | 122 mg | (41 %) | ||
| Iron | 7 mg | (47 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 12.1 mg | (151 %) | ||
| Saturated fatty acids | 29.5 g | |||
| Uric acid | 640 mg | |||
| Cholesterol | 240 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the entree
- 1 Broccoli (800 grams)
- salt
- 50 milliliters Whipped cream
- 2 Tbsps butter
- 1 Tbsp grated Parmesan
- 8 Lamb cutlets (each about 150 grams)
- freshly ground peppers
- 2 Tbsps olive oil
Preparation steps
1.
For the entree: Rinse broccoli, separate florets, peel the stem and cut into pieces. Simmer together about 10 minutes until soft in saltwater. Then drain well and mash finely with a little hot cream and butter. Mix with Parmesan and season with salt.
2.
Rinse lamb chops, pat dry and season with salt and pepper. In hot olive oil, slowly fry on each side 2-3 minutes until golden brown.
3.
Place lamb with the puree on plates. Serve garnished with pesto and pine nuts.
