French · Dinner
Grilled Lamb Chops with Herbs
Grilled lamb chops seasoned with garlic, rosemary and thyme, finished with a lemon-herb butter and a side of sautéed spinach and cauliflower. Fat comes from olive oil, butter and the lamb's own marbling, with no bread, rice or starch on the plate, keeping the dish squarely low-carb.
$9
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
550Calories
38.1gProtein
41.1gFat
8.8gCarbs
2.3gSugar
3.5gFiber
791mgSodium
165mgChol
16.6gSat Fat
880mgPotassium
125mgCalcium
4.1mgIron
2.6mcgVitamin B12
25mgVitamin C
Goes well with
Sparkling Lemon Water with Fresh Mint
local
Bordeaux Rouge (French Red Wine)
international
low-carb
gluten-free
protein-rich
keto
Instructions
1
Prep
Pat lamb chops dry, rub with 1/2 tbsp olive oil, garlic, rosemary, thyme, salt and pepper, and let sit 5 minutes.
2
Grill
Heat a grill pan to high and cook chops 3 to 4 minutes per side until charred and internal temperature reads 130–135°F for medium-rare.
3
Rest
Transfer chops to a plate and rest uncovered 5 minutes until juices stop pooling.
4
Sauté
Heat remaining 1/2 tbsp olive oil over medium heat, add cauliflower, and cook 4 minutes until lightly browned, then add spinach and toss 1 minute until wilted.
5
Finish
Stir butter, lemon zest and lemon juice into vegetables until melted.
6
Plate
Spoon vegetables onto a plate, lean chops against them, and pour over resting juices.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz200g, 2 bone-in chops lamb chops
- 2 tbsp2 tbsp olive oil
- 2 tbsp28g butter
- 4 cloves4 cloves garlic
- 2 tsp2 tsp rosemary
- 2 tsp2 tsp thyme
- 1 tsp1 tsp lemon zest
- 2 tsp2 tsp lemon juice
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 5 oz140g baby spinach
- 5.6 oz160g cauliflower florets
