Seared Chops with Honey
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
618
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 618 cal. | (29 %) | ||
| Protein | 104 g | (106 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 0 g | (0 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 7.1 μg | (12 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 1.9 mg | (173 %) | ||
| Niacin | 47.7 mg | (398 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 116 μg | (39 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 0 μg | (0 %) | ||
| Vitamin B₁₂ | 13.5 μg | (450 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 1,457 mg | (36 %) | ||
| Calcium | 17 mg | (2 %) | ||
| Magnesium | 111 mg | (37 %) | ||
| Iron | 8.2 mg | (55 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 14.5 mg | (181 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 910 mg | |||
| Cholesterol | 315 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 2 Rack of lamb with 9 chops per rack (3 per person), French trimmed
- 4 Tbsps rosemary honey
- 1 Tbsp balsamic vinegar
- salt
- freshly ground Black pepper
- cilantro (to garnish)
How healthy are the main ingredients?
salt
Product recommendation
Hint: count 3 ribs per person and plan 12 min (rare) to 15 minutes (medium rare) of cooking time per pound. You can substitute honey for chutney for a varied flavour
Preparation steps
1.
Preheat oven to 240°C | 450F | gas 8.
2.
Mix the honey with the vinegar and some salt and pepper.
3.
Place the racks standing against each other in a large oven dish and brush with the honey mixture.
4.
Pour a glass of water in the bottom of the dish and slide place into the bottom of the oven for 20 minutes of cooking.
5.
Then turn off the oven and leave the racks to stand for 5 minutes in the oven with the door open.
6.
Slice meat along each side, season with a little salt and pepper and serve with mangetout and steamed peas. Decorate with sprigs of coriander.
