Crispy Lamb Chops with Herbs and Peas
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
991
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 991 cal. | (47 %) | ||
| Protein | 66 g | (67 %) | ||
| Fat | 71 g | (61 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 75.2 μg | (125 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 34.4 mg | (287 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 204 μg | (68 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 7.9 μg | (263 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 1,054 mg | (26 %) | ||
| Calcium | 132 mg | (13 %) | ||
| Magnesium | 113 mg | (38 %) | ||
| Iron | 6.8 mg | (45 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 12 mg | (150 %) | ||
| Saturated fatty acids | 26.6 g | |||
| Uric acid | 640 mg | |||
| Cholesterol | 228 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 Lamb cutlets
- salt
- freshly ground peppers
- 6 Tbsps olive oil
- 1 handful parsley
- 1 sprig rosemary
- 1 sprig thyme
- 50 grams breadcrumbs
- 2 Tbsps grated Parmesan
- 1 Tbsp lemon juice
- 400 grams Peas (fresh or frozen)
- 2 Tbsps butter
- 2 sprigs mint
Preparation steps
1.
Preheat the oven to 200 ° C top and bottom heat.
2.
Rinse lamb chops and pat dry. Season with salt and pepper. Heat 2 tablespoons of oil in a pan and brown lamb chops on both sides. Remove from pan and place on a baking sheet.
3.
Rinse herbs, shake dry, pluck off leaves and chop finely. Combine crumbs with parmesan, chopped herbs, remaining oil and lemon juice, season with salt and pepper and spread evenly on lamb chops. Bake in preheated oven at 200°C (approximately 400°F) for about 10 minutes.
4.
Blanch peas in boiling salted water for 1-2 minutes. Remove with a slotted spoon. Heat butter in a pan and add peas. Pluck off mint leaves pluck and chop finely. Add to peas and season with salt. Arrange chops and peas on plates and serve.
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