Marinated Lamb Chops
Marinated Lamb Chops - From hand to mouth: These little tidbits are quite simply delectable
Healthy, because
Even smarter
Nutritional values
The fat edge makes the lamb chops incomparably crispy and juicy - after grilling you can simply cut it away. The meat itself is characterised by its high protein content (100 grams contain around 25 grams) and magnesium for strong muscles and nerves.
If you can get so-called triplets, go for it. These tiny potatoes can be pre-cooked with the skin for 3-4 minutes and then grilled whole. Brings even more fibre!
(Percentage of daily recommendation)
| Calorie | 466 cal. | (22 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 17.7 mg | (148 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 0.5 μg | (1 %) | ||
| Vitamin B₁₂ | 3.8 μg | (127 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 838 mg | (21 %) | ||
| Calcium | 34 mg | (3 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 8 mg | (100 %) | ||
| Saturated fatty acids | 9.5 g | |||
| Uric acid | 347 mg | |||
| Cholesterol | 127 mg |
Ingredients
- Ingredients
- 12 Lamb cutlets (about 80 grams)
- salt
- freshly ground peppers
- 4 sprigs rosemary
- 2 lemons (1 small organic quality)
- 1 fresh garlic clove
- 2 Tbsps olive oil
- 1 lb small potatoes
Kitchen utensils
Preparation steps
Rinse lamb chops, pat dry and season with salt and pepper. Distribute in a large shallow casserole or baking dish.
Rinse 3 sprigs rosemary, shake dry, strip off leaves and chop. Cut lemon in half and squeeze.
Remove the outer skin and roots from the garlic. Cut the bulb in half crosswise and dice it like an onion.
Whisk together rosemary, lemon juice, garlic and 1 tablespoon oil in a small bowl. Add salt and pepper and pour over the lamb chops. Cover with plastic wrap and refrigerate for at least 5 hours, or preferably overnight to marinate.
Rinse the potatoes thoroughly and parboil for 10 minutes in boiling water. Drain, rinse under cold water and let cool. Then peel, cut in half and spread in an aluminum grill pan with the cut sides up.
Rinse organic lemon with hot water, wipe dry, remove the thin peel with a potato peeler and chop very finely.
Cut lemon in half and squeeze. Add 1-2 tablespoons of lemon juice, lemon zest and remaining olive oil over the potatoes. Season with salt and pepper.
Rinse remaining rosemary, shake dry, strip needles and finely chop. Sprinkle over the lemon potatoes and cook on the hot grill for about 25 minutes.
About 20 minutes before the end of potato cooking time, take the lamb chops from the marinade, drain and cook on the grill until crispy on both sides, about 2-3 minutes each side. Serve immediately with lemon potatoes.
