Amount Per Serving:
Lamb Chops with Garlic and Mint Dressing
There are few things that beat a lamb chop, the sweetness of the lamb and the delicious fat is in a world of it’s own.
12 grass fed lamb chops
1 tbs olive oil
1 tbs dijon mustard
1 tsp lemon juice
3 tbs olive oil
1/4 bunch fresh mint - leaves picked
1 lemon, cut into wedges
pinch sea salt
pinch black pepper
- Take the lamb out of the fridge 30 minutes before cooking.
- To make the dressing, place all the ingredients in a glass jar, cover and shake vigorously. Set aside.
- Place a frying pan over high heat and add the olive oil. Season the chops with salt and pepper, and place in the hot pan (you may need to cook these in batches). Cook for 2–3 minutes on each side (times vary according to the thickness of the chop). Remove from the heat and allow to rest for 5 minutes.
- Season again with salt and pepper if needed, and serve with the dressing and lemon wedges.
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