Simple. Stunning. Flavorful. This dish is going to become your keto go-to when you’re in the mood for elegant simplicity. Who doesn’t love savory meat with heavenly herb lemon butter?
- 8 lamb chops
- 1 tbsp butter
- 1 tbsp olive oil
- salt and pepper
- 4 oz. herb butter
- 1 lemon, in wedges
Let the chops reach room temperature before they are fried or grilled. The meat should not be cold when it’s cooked, or it won’t get a nicely brown surface. If you make a few cuts into the fat part, the chop won’t curl up.
Season with salt and pepper.
Fry in butter and some olive oil if you’re using a frying pan. If you’re grilling, just brush on some olive oil before placing the chops on the grill.
Fry for 3–4 minutes, depending on how thick the chops are. Really thick chops will need a longer cooking time. However, it’s OK for lamb to be a little pink inside.
Serve with lemon wedges and herb butter.
You can also substitute pork or beef for the lamb.
Net carbs: 0 % (0.3 g)
Fiber: 0 g
Fat: 76 % (62 g)
Protein: 23 % (43 g)