Indian · Dinner
Grilled Spiced Lamb Chops
Bone-in lamb chops rubbed with garam masala, cumin, and chili powder, marinated in yogurt and lemon juice, then grilled until charred outside and pink inside. Served with sautéed spinach and cauliflower rice, finished with mint yogurt sauce and kept under 10 grams net carbs per serving.
$9
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
568Calories
44.8gProtein
38.6gFat
12.1gCarbs
5.3gSugar
3.9gFiber
825mgSodium
197mgChol
14.7gSat Fat
910mgPotassium
195mgCalcium
5mgIron
2.8mcgVitamin B12
20mgVitamin C
Goes well with
Cabernet Sauvignon
local
Masala Chai
international
low-carb
gluten-free
protein-rich
keto
Instructions
1
Prep
Pat lamb chops dry and lightly score the fat. Mix yogurt, ginger-garlic paste, garam masala, cumin, chili powder, lemon juice, olive oil, salt, and turmeric in a bowl.
2
Wait
Coat the lamb chops with marinade, cover, and refrigerate for 45 minutes.
3
Heat
Warm ghee in a pan over medium heat, add cauliflower rice, and sauté for 4 minutes until lightly golden.
4
Heat
Add spinach to the pan over medium heat and sauté for 2 minutes until wilted and deep green.
5
Heat
Grill lamb chops over high heat for 3 to 4 minutes per side until charred outside and medium-rare inside.
6
Assembly
Stir together remaining yogurt, mint, and lemon juice to make sauce.
7
Plate
Arrange cauliflower rice and spinach on plate, position grilled lamb chops alongside, and top with mint yogurt sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 21 oz416g, bone-in lamb chops
- 1/2 cup120g plain yogurt
- 2 tbsp2 tbsp ginger-garlic paste
- 2 tsp2 tsp garam masala
- 2 tsp2 tsp ground cumin
- 2 tsp2 tsp chili powder
- 2 tbsp2 tbsp lemon juice
- 2 tbsp2 tbsp olive oil
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp turmeric
- 2 cup200g cauliflower rice
- 2 cup60g baby spinach
- 2 tbsp2 tbsp ghee
- 4 tbsp60g plain yogurt
- 2 tbsp2 tbsp mint
- 2 tsp2 tsp lemon juice
