Lamb Chops with Chanterelles
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
1255
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,255 cal. | (60 %) | ||
| Protein | 86 g | (88 %) | ||
| Fat | 98 g | (84 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 25.2 μg | (42 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 51.1 mg | (426 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 148 μg | (49 %) | ||
| Pantothenic acid | 5.2 mg | (87 %) | ||
| Biotin | 12.8 μg | (28 %) | ||
| Vitamin B₁₂ | 11.7 μg | (390 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 1,632 mg | (41 %) | ||
| Calcium | 91 mg | (9 %) | ||
| Magnesium | 130 mg | (43 %) | ||
| Iron | 13.7 mg | (91 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 16.7 mg | (209 %) | ||
| Saturated fatty acids | 35.9 g | |||
| Uric acid | 835 mg | |||
| Cholesterol | 327 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 6 Lamb cutlets (Prepared with shaved bones by the butcher)
- rosemary (1 tablespoon finely chopped)
- thyme (1 tablespoon finely chopped)
- 1 Tbsp parsley (finely chopped)
- 2 garlic cloves
- salt
- freshly ground peppers
- 2 Tbsps olive oil
- 2 tsps Tomato paste
- 1 tsp Broth
- 5 Tbsps white wine
- 150 grams Chanterelle (trimmed, halved if necessary)
- 1 Tbsp butter
- 100 grams Radicchio
- 1 Tbsp White vinegar
- 2 Tbsps olive oil
Preparation steps
1.
Coat chops on all sides with oil. Season with salt and pepper and grill on the preheated grill for about 3 minutes on each side.
2.
Sauté garlic in 1 tablespoon oil. Stir in herbs and remove from heat.
3.
Heat 1 tablespoon butter in a pan add the cleaned chanterelles. Cook briefly over high heat and season with salt and pepper.
4.
Trim radicchio, rinse, spin dry and cut into bite-sized pieces.
5.
Mix tomato paste with the wine and the broth in a small saucepan. Heat to a simmer and season with salt and pepper.
6.
Roll narrow edges of the finished chops in the herbs.
7.
Mix vinegar with oil and season with salt and pepper. Mix with the radicchio.
8.
Spread tomato sauce on plates, arrange lamb chops on sauce and top with the chanterelles. Serve with the salad.
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