Roasted Lamb Chops with Arugula and Artichoke Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 884 cal. | (42 %) | ||
| Protein | 69 g | (70 %) | ||
| Fat | 60 g | (52 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 49.5 g | (165 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 83.6 μg | (139 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 37 mg | (308 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 391 μg | (130 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 18.9 μg | (42 %) | ||
| Vitamin B₁₂ | 7.9 μg | (263 %) | ||
| Vitamin C | 66 mg | (69 %) | ||
| Potassium | 2,529 mg | (63 %) | ||
| Calcium | 384 mg | (38 %) | ||
| Magnesium | 209 mg | (70 %) | ||
| Iron | 12.4 mg | (83 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 13.3 mg | (166 %) | ||
| Saturated fatty acids | 22 g | |||
| Uric acid | 904 mg | |||
| Cholesterol | 211 mg | |||
| Complete sugar | 14 g |
Ingredients
- For the chops
- 8 Lamb cutlets
- salt
- freshly ground peppers
- 6 garlic cloves
- ¼ bunch thyme
- 1 lemon
- 4 Tbsps herb oil
- For the artichoke salad
- 6 small Artichoke
- 2 Tbsps White vinegar
- ½ lemon
- salt
- white peppers
- 125 grams Arugula
- also
- Parmesan (straight)
Preparation steps
For the artichoke salad: Rinse the artichokes, remove the outer leaves, cut in half, cut off the tops, remove the choke and peel the stems. Zest the lemon and squeeze a little of the juice over the artichokes. Bring a pan of salted water to a boil and blanch the artichokes for 5 minutes, rinse under cold water and drain. Rinse the arugula and spin dry.
For the chops: Squeeze the lemon. Sprinkle the lemon juice over the lamb chops and season with salt and pepper. Peel and thinly slice the garlic.
Preheat the oven to 80°C (approximately 175°F). In a pan heat the herb oil and saute the lamb chops on both sides. Lift the chops from the pan and place wrap in foil along with the thyme. Place in the oven for 10-15 minutes. Meanwhile, add the garlic to the pan and saute until golden brown. Very thinly slice the artichokes and mix with the arugula. In a bowl, whisk together the remaining lemon juice, vinegar and oil, season with salt and pepper and drizzle over the salad.
Remove the chops from the oven, arrange the salad on plates. Top with the chops and garlic and serve immediately.
