Marinated Lamb Chops with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 823 cal. | (39 %) | ||
| Protein | 92 g | (94 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 29.9 μg | (50 %) | ||
| Vitamin B₁ | 3.6 mg | (360 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 38.4 mg | (320 %) | ||
| Vitamin B₆ | 2.8 mg | (200 %) | ||
| Folate | 95 μg | (32 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 25.5 μg | (57 %) | ||
| Vitamin B₁₂ | 8 μg | (267 %) | ||
| Vitamin C | 166 mg | (175 %) | ||
| Potassium | 2,167 mg | (54 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 157 mg | (52 %) | ||
| Iron | 9.7 mg | (65 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 6.6 mg | (83 %) | ||
| Saturated fatty acids | 9.8 g | |||
| Uric acid | 636 mg | |||
| Cholesterol | 220 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 8 Meat chops (each about 70 g)
- 1 Limes (zest)
- 6 Tbsps olive oil
- 1 tsp fennel seeds
- 2 garlic cloves
- 1 Zucchini
- 1 red Bell pepper
- 1 yellow Bell pepper
- 600 grams waxy potatoes
- 1 onion
- 1 sprig rosemary
- 1 Limes (juice)
- salt
- freshly ground pepper
Preparation steps
Rinse the chops, pat dry and trim the fat. In a bowl, whisk the lime zest with 2 tablespoons of the olive oil and the fennel. Peel and press the garlic into the oil mixture. Place the chops in a dish, cover with the oil mixture and allow to marinade for 2 hours.
Rinse and peel the zucchini. Rinse the bell peppers, cut in lengthwise, remove the seeds and white ribs. Finely chop the zucchini and bell peppers. Peel and rinse the potatoes, and cut into slices. Peel and dice the onion. Heat 4 tablespoons of the olive oil in a skillet. Add the potatoes and cook until golden, about 30 minutes. Stir in the zucchini, bell peppers and onion, and cook for 10-15 minutes.
Rinse rosemary, pat dry and pluck the leaves. In a bowl, stir the rosemary and lime juice into the vegetable mixture.
Season the chops with salt and pepper to taste. Cook in a nonstick skillet for 3 minutes. Season the vegetables with salt and pepper to taste. Serve the chops with the vegetables.
