Lamb Cutlets with Roasted Mediterranean Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 841 cal. | (40 %) | ||
| Protein | 68.2 g | (70 %) | ||
| Fat | 51.39 g | (44 %) | ||
| Carbohydrates | 28.89 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.35 g | (35 %) |
| Vitamin A | 48.13 mg | (6,016 %) | ||
| Vitamin D | 0.23 μg | (1 %) | ||
| Vitamin E | 1.66 mg | (14 %) | ||
| Vitamin B₁ | 0.71 mg | (71 %) | ||
| Vitamin B₂ | 0.81 mg | (74 %) | ||
| Niacin | 30.62 mg | (255 %) | ||
| Vitamin B₆ | 0.91 mg | (65 %) | ||
| Folate | 149.77 μg | (50 %) | ||
| Pantothenic acid | 2.57 mg | (43 %) | ||
| Biotin | 7.16 μg | (16 %) | ||
| Vitamin B₁₂ | 5.99 μg | (200 %) | ||
| Vitamin C | 36.36 mg | (38 %) | ||
| Potassium | 1,810.14 mg | (45 %) | ||
| Calcium | 115.81 mg | (12 %) | ||
| Magnesium | 135.02 mg | (45 %) | ||
| Iron | 6.5 mg | (43 %) | ||
| Iodine | 1.5 μg | (1 %) | ||
| Zinc | 12.93 mg | (162 %) | ||
| Saturated fatty acids | 13.56 g | |||
| Cholesterol | 206.38 mg |
Ingredients
- Ingredients
- 2 small Eggplant
- 2 Zucchini
- salt
- 2 onions
- 4 garlic cloves
- red and yellow Bell pepper (2 of each color)
- 6 Tbsps olive oil
- freshly ground pepper
- 200 grams crushed Canned tomatoes
- thyme
- rosemary
- 8 Lamb cutlets (From the leg, each about 70 grams)
Preparation steps
Rinse and dry eggplants and zucchini, cut into 2 cm (approximately 3/4 inch) pieces. Place eggplants into a colander and sprinkle with salt. Peel onions, halve lengthwise and cut into narrow strips. Peel garlic and cut into slices. Rinse and dry bell peppers, halve and remove seeds and ribs, cut into bite-sized pieces.
Pat dry eggplants with paper towels. Heat 2 tablespoons of oil in a large skillet. Saute eggplants for 4-5 minutes on high heat, stirring. Place eggplants into an ovenproof dish. Heat 1 tablespoon of oil in another pan and saute zucchini for 3-4 minutes, season with salt and pepper. Add to eggplants. Heat 1 tablespoon of oil in another pan and saute onions and garlic for about 2 minutes, add bell pepper pieces and saute for another 3-4 minutes. Add tomatoes and season with salt and pepper. Pour mixture into the pan. Rinse herbs, shake dry and add to the pan. Roast in preheated oven at 180°C (approximately 350°F) for about 25 minutes. Rinse and pat dry cutlets. Season with salt and pepper. Heat remaining oil in a pan and cook cutlets for 1 minute per side. Arrange vegetables on plates and top with cutlets. Serve.
