Lamb Chops with Herbs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,010 cal. | (96 %) | ||
| Protein | 313 g | (319 %) | ||
| Fat | 79 g | (68 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.7 g | (2 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 7.4 μg | (12 %) | ||
| Vitamin B₁ | 2.3 mg | (230 %) | ||
| Vitamin B₂ | 5.6 mg | (509 %) | ||
| Niacin | 143.4 mg | (1,195 %) | ||
| Vitamin B₆ | 2 mg | (143 %) | ||
| Folate | 350 μg | (117 %) | ||
| Pantothenic acid | 7.3 mg | (122 %) | ||
| Biotin | 2 μg | (4 %) | ||
| Vitamin B₁₂ | 40.6 μg | (1,353 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 4,446 mg | (111 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 339 mg | (113 %) | ||
| Iron | 24.5 mg | (163 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 43.7 mg | (546 %) | ||
| Saturated fatty acids | 26.3 g | |||
| Uric acid | 2,736 mg | |||
| Cholesterol | 969 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 4 Rack of lamb (each 300 grams)
- salt
- peppers
- 4 Tbsps olive oil
- 2 Tbsps finely chopped Fresh herbs (Thyme and parsley)
- 200 milliliters lamb stock
- 1 onion
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- 150 milliliters dry white wine
- 75 milliliters Whipped cream
- Nasturtium
Preparation steps
Preheat the oven to 120°C (approximately 250°F).
Rinse the lamb, pat dry and season with salt and pepper. Grill in a grill pan in 2 tablespoons hot oil until golden brown, 2-3 minutes on each side. Remove from pan and place on a baking sheet lined with parchment paper. Mix herbs with the remaining oil and spread over the lamb. Roast in preheated oven to desired degree of doneness, 25-30 minutes.
Pour oil from the grill pan into a bowl and combine with the lamb stock.
Peel the onion and chop finely. Sauté onion in butter until golden brown. Stir in the flour, cook until lightly browned, stirring constantly and pour in the wine. Stir in the pan drippings and stock. Simmer until slightly creamy, a few minutes. Puree briefly and add the cream. Season with salt and pepper.
Arrange the lamb on plates with sauce and serve garnished with nasturtiums.
