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Lamb Chops With Hasselback Potatoes And A Tomato Parmesan Sauce

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

34.8g

Energy (kJ)

2114kJ

Energy (kcal)

506kcal

Carbohydrate incl. fibre (g)

38.6g

Carbohydrate excl. fibre (g)

33.8g

Sugar (g)

5.9g

Fibre (g)

4.8g

Fat (g)

24.8g

Saturated fat (g)

10.8g

Unsaturated fat (g)

7.6g

Monounsaturated fat (g)

6.5g

Polyunsaturated fat (g)

1.1g

Trans fat (g)

0.3g

Cholesterol (mg)

113mg

Sodium (mg)

308mg

Salt (g)

0.77g

Vitamin A (IU)

564IU

Vitamin C (mg)

42.1mg

Calcium (mg)

149mg

Iron (mg)

1.68mg

Potassium (mg)

864mg

Total

208.6g

12683kJ

3035kcal

231.6g

202.8g

35.1g

28.9g

148.6g

65.0g

45.8g

39.0g

6.8g

1.8g

679mg

1850mg

4.60g

3387IU

252.5mg

893mg

10.08mg

5184mg

  • 6 medium potatoes, skin on
  • 50 g butter, melted
  • salt and milled black pepper
  • 1 onion, finely chopped
  • 30 ml olive oil
  • 1 Knorr tomato Base Dry Cook-In-Sauce
  • 400 ml water
  • 15 ml red wine vinegar
  • 5 ml sugar
  • 1 small red chilli, chopped
  • 60 g Parmesan cheese, grated
  • 3 corn cobs, cut in half crossway
  • 12 lamb chops
  • extra oil, for frying the chops
  • a handful of chopped fresh parsley
  • extra butter, for serving