Grilled lamb & potato crush

Gluten Free
Dairy Free
Very Healthy
Health score
100%
Grilled lamb & potato crush
25 min.
4
389kcal

Suggestions


Indulge in the vibrant flavors of summer with our Grilled Lamb & Potato Crush. This deliciously healthy meal is perfect for lunch or dinner, providing a delightful balance of protein, healthy fats, and wholesome carbohydrates. With a health score of 100, this recipe shines as a gluten-free and dairy-free option, making it suitable for various dietary preferences.

Imagine succulent lamb chops perfectly grilled, coated with zesty lemon and surrounded by sweet, juicy cherry tomatoes that burst with flavor. The addition of buttery, crushed new potatoes, infused with aromatic garlic and fresh baby spinach, creates a comforting yet refreshing dish that's guaranteed to satisfy. Each bite reveals a symphony of textures and tastes, making it a meal you'll crave time and again.

Prepared in just 25 minutes, this is an excellent choice for those busy weeknights or leisurely weekend lunches. The simplicity of the ingredients combined with the quick cooking process ensures that you can enjoy a nutritious dish without spending hours in the kitchen. So why not elevate your dining experience with this effortless yet impressive dish that brings both health and flavor to your table? Get ready to impress your family and friends with a meal that’s as delightful to share as it is to savor!

Ingredients

  • 500 baby potatoes 
  •  lemon zest 
  • tbsp olive oil 
  • 560 to lamb shoulder blade chops 
  • 250 cherry tomatoes 
  •  garlic clove crushed
  • 250 baby spinach 

Equipment

  • frying pan
  • baking pan
  • grill
  • aluminum foil

Directions

  1. Heat the grill to high. Boil the potatoes for 15-20 mins until tender.
  2. Meanwhile, rub the lemon zest and a little of the oil over the lamb chops and tomatoes and season, if you want. Grill the tomatoes and lamb on a baking tray for 8-10 mins until golden, turning the lamb over half way through cooking. Cover with foil and leave to rest.
  3. Drain the potatoes. Using the same pan, fry the garlic briefly in the remaining oil. Tip in the potatoes and crush roughly with a masher until the skins split. Stir in the spinach and cover for a few mins until the leaves wilt. Season to taste, then serve with the lamb and tomatoes, spooning over any cooking juices.

Nutrition Facts

Calories389kcal
Protein40.53%
Fat31.6%
Carbs27.87%

Properties

Glycemic Index
36.44
Glycemic Load
16.34
Inflammation Score
-10
Nutrition Score
38.489565310271%

Flavonoids

Luteolin
0.47mg
Kaempferol
5mg
Myricetin
0.24mg
Quercetin
3.81mg

Nutrients percent of daily need

Calories:388.89kcal
19.44%
Fat:13.65g
21%
Saturated Fat:4.5g
28.14%
Carbohydrates:27.1g
9.03%
Net Carbohydrates:22.36g
8.13%
Sugar:2.86g
3.18%
Cholesterol:105.91mg
35.3%
Sodium:146.27mg
6.36%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:39.4g
78.81%
Vitamin K:308.12µg
293.45%
Vitamin A:6169.57IU
123.39%
Vitamin C:58.61mg
71.04%
Vitamin B12:3.97µg
66.25%
Vitamin B6:1.13mg
56.25%
Zinc:7.29mg
48.57%
Vitamin B3:9.25mg
46.24%
Manganese:0.85mg
42.44%
Potassium:1457.78mg
41.65%
Phosphorus:416mg
41.6%
Vitamin B2:0.7mg
41.01%
Folate:149.59µg
37.4%
Iron:6.23mg
34.6%
Magnesium:116.56mg
29.14%
Copper:0.48mg
24.12%
Vitamin B1:0.34mg
22.79%
Selenium:14.89µg
21.27%
Fiber:4.74g
18.95%
Vitamin B5:1.73mg
17.34%
Vitamin E:2.14mg
14.26%
Calcium:103.35mg
10.34%