Lamb Chops with Potato and Herb Salad
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
1067
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,067 cal. | (51 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 73 g | (63 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 16.8 mg | (140 %) | ||
| Vitamin K | 100.4 μg | (167 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 34.6 mg | (288 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 125 μg | (42 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 1.8 μg | (4 %) | ||
| Vitamin B₁₂ | 7.8 μg | (260 %) | ||
| Vitamin C | 77 mg | (81 %) | ||
| Potassium | 1,834 mg | (46 %) | ||
| Calcium | 127 mg | (13 %) | ||
| Magnesium | 144 mg | (48 %) | ||
| Iron | 8.3 mg | (55 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 11.8 mg | (148 %) | ||
| Saturated fatty acids | 21.9 g | |||
| Uric acid | 593 mg | |||
| Cholesterol | 207 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram small waxy potatoes
- 1 red onion (chopped)
- 4 Tbsps White vinegar
- 6 Tbsps vegetable oil
- 1 tsp sharp Mustard
- 150 grams Watercress
- 1 bunch Sorrel
- 8 Lamb cutlets
- 4 Tbsps vegetable oil (for sautéing)
Preparation steps
1.
Rinse and halve the potatoes and cook in a pot of boiling salted water until knife-tender, about 20 minutes. Drain, rinse under cold water and drain well.
In a bowl, whisk together the onion, vinegar, oil and mustard, season with salt and pepper. Add the potatoes, toss to combine and let stand 30 minutes.
2.
Rinse the watercress and sorrel and pluck the leaves.
3.
Season the lamb with salt and pepper. Heat the oil in a skillet, add the lamb and saute 2-3 minutes per side.
4.
Add the herbs to the potato salad, season with salt and pepper, toss to combine and serve with the chops. If desired, serve garnished with flowers.
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