| |
| |
| Lamb: |
|
| 2 tsp |
|
Coriander seeds |
|
| 2 tsp |
|
Fennel seeds |
|
| 2 Tbs |
|
Fresh thyme |
|
| ¼ tsp |
|
Whole black pepper |
|
| 1 tsp |
|
Kosher salt |
|
| 1 Clove |
|
Garlic |
|
| 1 tsp |
|
Olive oil |
|
| |
| 4 |
|
Lamb chops, well trimmed |
|
| Vegetables: |
|
| 1 Large |
|
Red onion, coarsely chopped |
|
| 2 Medium |
|
Zucchinis, sliced |
|
| 2 |
|
Yellow crookneck squash, sliced |
|
| 1 Tbs |
|
Fresh thyme, diced |
|
| 2 Tbs |
|
Balsamic vinegar |
|
| 1 tsp |
|
Olive oil |
|
|
|
|
| |
| Preheat oven to 425 degrees. |
| Lamb: |
| Combine coriander, fennel, thyme and whole black peppercorns in a grinder or blender. Coarsely grind and then transfer spice rub to a small bowl. Fold in salt. Rub garlic and oil over each lamb chop and then rub with spice mix. Transfer chops to a baking sheet and let sit for one hour. |
| Vegetables: |
| While lamb is marinating, placed the sliced vegetables on a greased baking sheet. Sprinkle the fresh thyme over the vegetables. Drizzle the vinegar and oil over the medley and carefully shake to coat. |
| Entree: |
| Roast lamb and vegetables for about 25 - 30 minutes.* Let sit for 10 minutes and serve. Enjoy! |
|
| |
| Servings: 4 |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
|
|
| |
|
|
|
| Amount Per Serving |
|
|
|
| Calories |
|
252.08 |
|
| Calories From Fat (37%) |
|
93.74 |
|
| Calories From Protein (47%) |
|
118.13 |
|
| Calories From Carbs (16%) |
|
40.21 |
|
| Calories From Alcohol (0%) |
|
0.00 |
|
| |
|
% Daily Value |
| Total Fat 10.55g |
|
16% |
|
| Saturated Fat 3.47g |
|
17% |
|
| Monounsaturated Fat 4.94g |
|
|
|
| Polyunsaturated Fat 0.79g |
|
|
|
| Trans Fatty Acids 0.00g |
|
|
|
| Cholesterol 80.75mg |
|
27% |
|
| Sodium 544.66mg |
|
23% |
|
| Potassium 704.13mg |
|
20% |
|
| Carbohydrates 11.71g |
|
4% |
|
| Dietary Fiber 4.58g |
|
18% |
|
| Sugar 1.14g |
|
|
|
| Sugar Alcohols 0.00g |
|
|
|
| Net Carbohydrates 7.13g |
|
|
|
| Protein 28.65g |
|
57% |
|
| Vitamin A 345.79IU |
|
7% |
|
| Vitamin C 18.27mg |
|
30% |
|
| Calcium 124.23mg |
|
12% |
|
| Iron 7.39mg |
|
41% |
|
| Vitamin E 0.64IU |
|
6% |
|
| Thiamin 0.22mg |
|
14% |
|
| Riboflavin 0.54mg |
|
31% |
|
| Niacin 6.28mg |
|
31% |
|
| Vitamin B6 0.68mg |
|
34% |
|
| Folate 41.80µg |
|
10% |
|
| Vitamin B12 3.03µg |
|
51% |
|
| Pantothenic Acid 1.11mg |
|
11% |
|
| Phosphorus 285.92mg |
|
29% |
|
| Magnesium 63.25mg |
|
16% |
|
| Zinc 5.61mg |
|
37% |
|
| Copper 0.31mg |
|
16% |
|
| Manganese 0.58mg |
|
29% |
|
| Selenium 11.01µg |
|
16% |
|
| Alcohol 0.00g |
|
|
|
| Caffeine 0.00mg |
|
|
|
| Water 181.66g |
|
|
|
|
|
| |
| Cooking Tips |
| *Roast until vegetables are tender and slightly browned. Lamb must be 130 degrees. |
| | |
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