Italian · Dinner
Grilled Lamb Chops with Rosemary
Grilled lamb loin chops rubbed with rosemary and garlic, finished over high heat and paired with a lemony cannellini bean and Pecorino mash. A pan-seared egg and pistachio scatter push the protein well past standard, while charred lemon and chili flakes keep the plate distinctly Italian and bright.
$10
12 minsPrep
15 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
657Calories
50.9gProtein
41.8gFat
23.8gCarbs
1.9gSugar
8.3gFiber
1132mgSodium
462mgChol
12.9gSat Fat
936mgPotassium
294mgCalcium
5.5mgIron
3mcgVitamin B12
10.2mgVitamin C
Goes well with
Sparkling lemon water with fresh mint
local
Nero d'Avola or Barbera d'Alba
international
gluten-free
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Pat lamb chops dry, rub with garlic, rosemary, 1 tbsp olive oil, lemon juice, black pepper and salt. Rest 10 minutes.
2
Grill
Place chops and lemon wedges on high-heat grill pan, cooking 3–4 minutes per side until charred and center yields gently to pressure.
3
Simmer
Warm cannellini beans with lemon squeeze over medium-low heat 3 minutes, mash roughly, fold in Pecorino until melted and creamy.
4
Plate
Spoon bean mash onto plate, lean rested chops against it, top with fried egg, scatter pistachios and chili flakes.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 460gabout 2 bone-in loin chops lamb chops
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp fresh rosemary
- 2 tbsp2 tbsp olive oil
- 11 lemon
- 1 tsp1 tsp black pepper
- 1 tsp1 tsp salt
- 200gabout 1/2 cup drained cannellini beans
- 50g50g Pecorino Romano
- 22 large eggs
- 4 tsp4 tsp olive oil
- 20gabout 1.5 tbsp shelled pistachios
- 1/2 tsp1/2 tsp red chili flakes
