Try this Lamb Chops With Harissa Gaucamole recipe, or contribute your own.
Suggest a better descriptionPreheat the grill to maximum.
Season the lamb with salt and pepper and place on a baking tray. Slide under the hot grill and cook the chops for about 7 minutes on each side before turning off the heat and leaving the lamb to rest.
While the chops are cooking, scoop the flesh of the avocado into a bowl and add the onion, harissa and coriander as well as a decent pinch of salt and pepper. Using the back of a fork, smash the ingredients together until they are well combined.
Plate up the chops next to a pile of the spicy guacamole, the cooling cucumber chunks and a good scattering of toasted pine nuts. Serve with a crisp green salad.
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Serving Size: 1 Serving (745g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1758 | ||
Calories from Fat: 1359 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 151g | 201 % | |
Saturated Fat 65.2g | 326 % | |
Monounsaturated Fat 63.3g | ||
Polyunsanturated Fat 7.6g | ||
Cholesterol 1099.8mg | 338 % | |
Sodium 467.2mg | 16 % | |
Potassium 2502.1mg | 66 % | |
Total Carbohydrate 19.7g | 6 % | |
Dietary Fiber 13.9g | 56 % | |
Sugars, other 5.8g | ||
Protein 81.6g | 117 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1758
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