Seasonal Kitchen

Lamb Chops with Rhubarb Chutney

4.333335
Average: 4.3 (6 votes)
(6 votes)
Lamb Chops with Rhubarb Chutney

Lamb chops with rhubarb chutney - Protein packed but with a hint of sweetness

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Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
605
calories
Calories

Healthy, because

Even smarter

Nutritional values

Lamb is a real figure booster: its protein and L-carnitine can increase fat burning, as free fatty acids are transported into the cell interior and burned there. Whether bacteria or fungi, sage is an effective way to inhibit the growth of nasty germs and drive them away.

Leftover chutney will keep in the refrigerator for about 4-5 days. Outside rhubarb season, you can enjoy our Fall Apple Onion Chutney or in summer our Spicy Mango Chili Chutney instead.

1 serving contains
(Percentage of daily recommendation)
Calorie605 cal.(29 %)
Protein39 g(40 %)
Fat37 g(32 %)
Carbohydrates26 g(17 %)
Sugar added8 g(32 %)
Roughage5.2 g(17 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E1.5 mg(13 %)
Vitamin K16.8 μg(28 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.5 mg(45 %)
Niacin20.6 mg(172 %)
Vitamin B₆0.4 mg(29 %)
Folate53 μg(18 %)
Pantothenic acid1.6 mg(27 %)
Biotin2.4 μg(5 %)
Vitamin B₁₂5.2 μg(173 %)
Vitamin C18 mg(19 %)
Potassium1,059 mg(26 %)
Calcium120 mg(12 %)
Magnesium79 mg(26 %)
Iron4.5 mg(30 %)
Iodine5 μg(3 %)
Zinc7.4 mg(93 %)
Saturated fatty acids13.7 g
Uric acid404 mg
Cholesterol138 mg

Ingredients

for
4
Ingredients
28 ozs Lamb cutlet
1 handful sage leaves
1 garlic clove
2 Tbsps olive oil
½ organic lemon (peel and juice)
1 pinch Red pepper flakes
1 onion
oz ginger roots (2 tsp)
½ tsp Coriander
½ tsp Mustard seed
3 Tbsps apple cider vinegar
3 Tbsps honey
1 tsp pink Pepper berries
14 ozs Rhubarb
salt
peppers
4 ozs raisins

Preparation steps

1.

Rinse lamb chops, pat dry and place in a shallow dish. Wash sage, shake dry and chop. Peel and chop garlic. Mix oil with lemon zest, juice, chili, sage and garlic, pour over chops, mix well and let stand covered for about 30 minutes.

2.

For the chutney, peel and finely dice the onion and ginger. Coarsely crush coriander and mustard seeds in a mortar and lightly roast in a pot over medium heat for about 3 minutes. Deglaze with vinegar and about 3 Tablespoons of water. Add honey, onion, ginger, and pink pepper and simmer for about 5 minutes over low heat.

3.

Clean and wash the rhubarb and cut into 1-inch pieces. Add to the spice stock with raisins and simmer for 10 minutes, stirring occasionally, until a chutney is formed and the rhubarb has not yet completely broken down. Season to taste with salt and pepper.

4.

Salt and pepper the lamb chops and sear them in a hot grill pan for about 10 minutes over high heat, turning regularly. Let stand in the pan for 5 minutes and serve with the chutney.

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