Italian · Dinner
Grilled Lamb Chops with Rosemary
Bone-in lamb chops grilled over high heat with rosemary and garlic, finished with herb butter and served alongside sautéed spinach with lemon. The exterior chars quickly while the interior stays pink and juicy, kept keto-friendly through olive oil and butter with no starchy sides.
$10
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
528Calories
36.8gProtein
40.8gFat
3.2gCarbs
0.3gSugar
1.1gFiber
1266mgSodium
154mgChol
15.6gSat Fat
710mgPotassium
82mgCalcium
3.5mgIron
2.2mcgVitamin B12
14mgVitamin C
Goes well with
Sparkling water with fresh lemon juice
local
Vermentino or Verdicchio (Italian white wine)
international
low-carb
gluten-free
protein-rich
keto
Instructions
1
Prep
Pat lamb chops dry, rub with 1 tbsp olive oil, minced garlic, chopped rosemary, salt, and black pepper. Let sit 5 minutes at room temperature.
2
Sear
Grill chops on high heat for 3–4 minutes per side until deep char forms and internal temperature reaches 130–135°F for medium-rare.
3
Rest
Set chops aside for 5 minutes, then spoon melted butter over them. Sauté spinach in 1/2 tsp olive oil over medium heat until wilted, about 1 minute.
4
Plate
Arrange lamb chops beside spinach, drizzle pan butter over top, and serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 18 oz210g, 2 bone-in lamb chops
- 2 tbsp2 tbsp olive oil
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp fresh rosemary
- 2 tbsp28g butter
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 4 cups120g baby spinach
- 1 tsp1 tsp olive oil, for the spinach
- 22 lemon wedge
