Lamb shoulder chops are usually great value for your money and give you plenty of healthy fat and protein for your keto diet. Some cuts even come with bone marrow for those keto dieters going for a nose-to-tail approach and wanting extra nutrients. This recipe doesn’t require any marinating or lots of prep time, making it a convenient dinner choice. These juicy lamb shoulder chops are paired with onions and baby broccolini for a complete nutritious keto meal.
Remove the lamb chops from the refrigerator and allow them to come to room temperature for 20-30 minutes.
On the stovetop, place two separate medium-sized griddle skillets or frying pans on medium-high heat.
Melt 1 to 1½ tablespoons of coconut oil onto each pan.
Place half the lamb shoulder chops in one pan and half in the other.
Season the lamb and cook for about 10 minutes.
While the lamb is cooking, wash and chop your onions and baby broccolini (ideally cut the onion into smaller slices).
Flip the lamb and season the other side, and cook for another 2-3 minutes.
Add half the broccolini and onion to one pan and a half to the other and cook all together for 8 minutes.
Stir the veggies in the pans, flip the lamb, and cook for about 3-5 more minutes.
Serve your keto lamp chops immediately.
Serving Size 1
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
