Marinated in garlic and herbs, these lovely keto lamb chops are quick, delicious, and surprisingly simple. The tender, seasoned lamb is savory and aromatic, and the classic flavors pair well with a wide range of sides. Rosemary roasted squash and zucchini accompany the succulent main this time. But give buttery cauliflower rice pilaf, grilled asparagus or roasted root veggies a try next time.
Trim lamb and score remaining fat layer in criss-cross pattern.
Mince garlic. Finely chop fresh rosemary and thyme. Add garlic, herbs, salt, pepper, oil, and mustard (optional) to small bowl and mix.
Place lamb in roasting pan or baking dish. Rub herb mixture into lamb and coat thoroughly. Cover seasoned lamb and set aside 1 hour.
Move oven rack to center position and preheat oven to 450° F.
For Roasted Vegetables, finely chop fresh rosemary. Cut zucchini and squash into 1/2 inch slices and add to medium mixing bowl with rosemary, salt, pepper, oil, and tomatoes (optional). Toss to coat.
Add seasoned vegetables to roasting pan and spread evenly around lamb. If lamb bones are exposed cover ends with foil to prevent charring (optional).
Place roasting pan in oven and roast for 10 -12 minutes.
Reduce oven temperature to 375° F and roast for 12 - 15 minutes for rare (125° F to 130° F) to medium-rare (130° F to 140° F).
Remove pan from oven when a few degrees below desired doneness. Cover and let rest 5 - 10 minutes.
Slice the keto lamb chops between the bones and serve warm with vegetables. Enjoy!
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.
