Lamb with ruccoli pesto, green beans and roast potatoes

Enjoy a balanced meal: With rocket pesto, lamb chops and high-fibre side dishes for stable blood sugar.

The creamy arugula pesto is not just a feast for the eyes, it is also a wonderful accompaniment to the delicious lamb chops. The green beans, the skin on the potatoes, the resistant starch (which we explain under "Good to know") and the balanced composition of the dish ensure a slow rise in blood sugar.

person 2 Persons

clock 45 Minutes

Ingredients for two persons

Meat and pesto:

• 25 g rocket, roughly chopped

• 10 g pine nuts, roasted if desired

• 20 g garlic, crushed

• 5g lemon juice

• 5g water

• 10g rapeseed oil

• 25g grated cheese, e.g. Parmesan or Sbrinz

• 1 P. salt

• 4-6 lamb chops (depending on size, the recipe was calculated with 100g meat)

• 1P. salt

• 1P. pepper

• 10g frying butter (for the chops)

Beans:

• 300g green beans (frozen)

• 20g garlic

• 1 cl. savoury

• 40g onions

• 10g olive oil (for the beans)

• 1P. salt

Roast potatoes:

• 10g frying butter

• 1P. salt

• 1P. nutmeg

• 600g potatoes ,waxy

Preparation

Cut the potatoes into wedges and, if necessary, peel or cut away any impurities. Then place in boiling water and cook for about 15 minutes until soft, then drain and leave to cool. Ideally leave until the next day (see "Good to know").

Puree the rocket in a blender jug with the pine nuts, garlic, lemon juice and rapeseed oil, then mix in the salt and grated cheese with a spoon.

For the green beans, heat the olive oil, chop the onions and garlic and sauté. Add the beans and season with salt and savoury. Pour in a little water and simmer for 10 minutes with the pan covered.

Now season the cutlets, fry in the hot clarified butter for approx. 2-3 minutes on each side, then serve. Spread the pesto on top and garnish with rocket to taste. Serve with the potatoes and beans.Nutrition values*

This recipe contains 742 kcal, 37g protein, 60g carbohydrate and 36g fat per person.

Tips and tricks

• As described in the recipe "Courgette pasta with pesto and cherry tomatoes", you can also make pesto using a mortar and pestle. This is more time-consuming, but produces a more flavoursome and creamier pesto!

• For this dish, the potatoes can be blanched the day before and the pesto can also be made the day before. This means you have a little less work the next day.

• This recipe has a slightly higher fat content. If you want to reduce this, choose lean cuts of meat, prepare the beans without oil and replace the pesto with a rosemary jus (more carbohydrates!).

Diabetes Management

In your CamAPS FX App, the mobile application for controlling your myLoop, enter 60 grams of carbohydrates in the bolus calculator.

If you are not yet working with the myLoop, enter the corresponding bolus for 60 grams of carbohydrates.

Good to know

In addition to the type of potato, there is another important factor in this recipe: resistant starch. It is produced when starch products such as potatoes, rice or pasta cool down completely after cooking (rest for around 8-12 hours) and are then reheated - like the potatoes in our dish here.

This process transforms the chemical structure of the starch into a form that our digestive enzymes can no longer break down. It then counts as dietary fibre and has a positive effect on cholesterol levels, intestinal flora, satiety and the rise in blood sugar.

However, if the potatoes are really cooled for at least 8 hours, you can enter 6 g fewer carbohydrates in the CamAPS FX app! And reduce the interval between injections (if you keep to it), as the blood sugar will rise more slowly due to the resistant starch.

Cooking the potatoes with the skin on also increases the amount of dietary fibre - and also benefits from a slower rise in blood sugar.