Lamb Chops with Diced Potatoes and Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,212 cal. | (58 %) | ||
| Protein | 160 g | (163 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.6 g | (15 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 15.3 μg | (26 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 2.9 mg | (264 %) | ||
| Niacin | 74.6 mg | (622 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 222 μg | (74 %) | ||
| Pantothenic acid | 4.4 mg | (73 %) | ||
| Biotin | 4.4 μg | (10 %) | ||
| Vitamin B₁₂ | 20.3 μg | (677 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 2,986 mg | (75 %) | ||
| Calcium | 75 mg | (8 %) | ||
| Magnesium | 214 mg | (71 %) | ||
| Iron | 14.3 mg | (95 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 22.5 mg | (281 %) | ||
| Saturated fatty acids | 15.6 g | |||
| Uric acid | 1,417 mg | |||
| Cholesterol | 491 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 200 grams Plum
- 1 onion
- 1 ½ centimeters fresh ginger
- 1 Tbsp butter
- 80 milliliters dry Red wine
- 1 pinch ground cinnamon
- ½ tsp finely chopped thyme
- ½ tsp finely chopped rosemary
- 1 tsp sugar
- salt
- 400 grams waxy potatoes
- 2 Rack of lamb (ready for cooking, each 400 grams)
- freshly ground peppers
- olive oil
- 300 milliliters lamb stock
- 2 Tomatoes
- ½ Zucchini
- ½ Eggplant
- 2 Tbsps mixed, chopped Fresh herbs (such as basil, parsley, chervil ...)
- 1 garlic clove
- 1 Tbsp clarified butter
- ½ tsp cornstarch
Preparation steps
Rinse plums, remove pits and cut into small cubes. Peel 1/2 onion and ginger, cut into small cubes and cook in 1 tablespoon melted butter. Add plums, stir in spices and sugar, deglaze with wine and let simmer over medium heat about 15 minutes until thickened. Preheat oven to 130°C (approximately 265°F). Rinse the potatoes and cook for 20-25 minutes in salted water.
Season meat with salt and pepper and brown in 2 tablespoons oil. Roast in preheated oven 20-25 minutes until pink inside. Deglaze drippings with stock and let reduce to half. Rinse tomatoes, remove seeds and chop small. Cut zucchini and eggplant into small cubes. Cube remaining 1/2 onion and sweat in 1 tablespoon oil until translucent. Add eggplant and zucchini cubes and squeezed garlic and sauté briefly. Add the herbs and tomatoes, season with salt and pepper and cook for 2-3 minutes. Peel potatoes, cut into 1 cm (approximately 1/2 inch) cubes and cook golden brown in butter, season with salt. Distribute the plum mixture on the meat, turn the oven up to 220°C (approximately 425°F) and let the meat cook 3-4 minutes.
Thicken sauce with cornstarch and season. Arrange the meat, vegetables and potato cubes and serve drizzled with the sauce.
