Looking for an easy and elegant spring meal? Look no further than these pan-seared lamb chops with lemon herb gremolata. A wonderful low carb keto recipe.
Course Main Course
Cuisine American
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Marinating Time 1 hourhour
Total Time 20 minutesminutes
Servings 8lamb chops
Calories 331kcal
Ingredients
Gremolata:
1cupparsley leavesloosely packed
Grated zest of 2 lemons
2clovesgarlicminced or pressed
Lamb Chops:
2tablespoonolive oil
Juice of 1 lemon
2tablespoongremolata
Salt and pepper
1rack of lamb cut into individual chops8 rib chops
On a cutting board, mince the parsley leaves finely. Add the lemon zest and garlic cloves and mince the whole mixture together a few times. Transfer to a bowl.
Lamb Chops:
In a large sealable plastic bag, combine the olive oil, lemon juice, 2 tablespoons of the gremolata, salt, and pepper. Add the chops and toss in the bag to coat well with the marinade.
Refrigerate at least 1 hour and up to 4 hours. Remove and let come to room temperature for at least 30 minutes.
In a large skillet, heat the oil over medium heat until shimmering. Add the chops in a single layer and cook to desired doneness, about 3 minutes per side for medium rare.
Serve chops topped with additional gremolata.
Notes
Serves 4. Each serving has 1.25g NET CARBS. Food energy: 331kcal Total fat: 31.28g Calories from fat: 281 Cholesterol: 62mg Carbohydrate: 1.95g Total dietary fiber: 0.70g Protein: 13.60g