📝 About This Recipe
Succulent, grass-fed lamb chops are transformed into a keto-friendly masterpiece through a fragrant infusion of fresh rosemary, pungent garlic, and high-quality olive oil. This dish celebrates the rustic flavors of the Mediterranean, where the high heat of the grill creates a stunning caramelized crust while keeping the interior tender and pink. Perfect for a sophisticated low-carb dinner, these chops offer a rich, buttery mouthfeel that proves healthy eating never has to compromise on luxury.
🥗 Ingredients
The Lamb
- 8 pieces Loin or Rib Lamb Chops (about 1-inch thick, brought to room temperature)
- 1.5 teaspoons Kosher Salt (adjust to taste)
- 1 teaspoon Black Pepper (freshly cracked)
The Herb Rub
- 1/4 cup Extra Virgin Olive Oil (high quality)
- 3 tablespoons Fresh Rosemary (finely minced)
- 5 cloves Garlic (grated or pressed into a paste)
- 1 tablespoon Lemon Zest (from one organic lemon)
- 1/2 teaspoon Dried Oregano (Mediterranean variety preferred)
- 1/4 teaspoon Red Pepper Flakes (optional, for a subtle hint of heat)
Garnish & Finishing
- 2 tablespoons Fresh Parsley (flat-leaf, chopped)
- 4 pieces Lemon Wedges (for serving)
- 1 pinch Flaky Sea Salt (such as Maldon, for finishing)
👨🍳 Instructions
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1
Remove the lamb chops from the refrigerator 30 minutes before cooking to take the chill off; this ensures even cooking throughout the meat.
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2
Pat the lamb chops thoroughly dry with paper towels. Removing surface moisture is the secret to achieving a deep, golden-brown crust.
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3
In a small mixing bowl, whisk together the olive oil, minced rosemary, garlic paste, lemon zest, dried oregano, and red pepper flakes until well combined.
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4
Generously season both sides of each lamb chop with the kosher salt and freshly cracked black pepper.
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5
Using a pastry brush or your hands, coat each chop thoroughly with the herb and garlic oil mixture, pressing the herbs into the meat.
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6
Preheat your grill (gas or charcoal) to medium-high heat, aiming for a temperature around 450°F (230°C). Clean and lightly oil the grill grates.
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7
Place the lamb chops on the hot grill. For rib chops, ensure the fatty edge makes contact with the heat to render the fat slightly.
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8
Sear the first side for 4-5 minutes without moving them to allow a proper crust to form. You should see beautiful grill marks.
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9
Flip the chops using tongs. Grill the second side for another 3-4 minutes for medium-rare (internal temp of 135°F/57°C) or 5-6 minutes for medium (145°F/63°C).
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10
During the last minute of cooking, use a meat thermometer to check the thickest part of the chop, avoiding the bone.
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11
Transfer the grilled lamb to a warm platter or wooden cutting board.
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12
Tent the meat loosely with aluminum foil and allow it to rest for at least 5-8 minutes. This allows the juices to redistribute, ensuring every bite is moist.
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13
Sprinkle with freshly chopped parsley and a pinch of flaky sea salt. Serve immediately with lemon wedges on the side for a bright, acidic finish.
💡 Chef's Tips
Always use fresh rosemary over dried if possible; the oils in fresh herbs withstand the grill's heat much better. If the garlic begins to burn too quickly on the grill, move the chops to a slightly cooler zone to finish cooking. To prevent the thin bones of rib chops from charring, you can wrap the bone ends in a small piece of foil before grilling. For the best keto profile, ensure your rub is oil-based and avoid any store-bought marinades that contain hidden sugars or honey. Invest in an instant-read thermometer; lamb can go from perfect to overcooked in less than 60 seconds.
🍽️ Serving Suggestions
Pair with a side of buttery roasted asparagus or grilled zucchini ribbons for a complete low-carb meal. Serve alongside a bowl of cooling Greek tzatziki sauce (made with full-fat yogurt) to complement the garlic notes. A crisp arugula salad with shaved parmesan and a simple lemon vinaigrette cuts through the richness of the lamb. For a drink pairing, a bold Syrah or a dry Malbec complements the gamey notes of the lamb beautifully. For a starch alternative, serve over a bed of creamy cauliflower mash with extra garlic.