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Grilled Keto Lamb Chops – vegetarian recipe
Stav Kogan

Grilled Keto Lamb Chops

Ready in under 30 minutes, these Grilled Keto Lamb Chops are your ticket to a simple, yet incredibly elegant meal. This high-protein, low-carb dinner is perfect for a busy weeknight but special enough for company.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 serving
Calories: 350
Ingredients Method Nutrition

Ingredients
  

  • 1.5 lbs (680 g / 24 oz) Lamb Chops grass-fed lamb loin chops, about 1 inch thick
  • 0.5 oz (15 g) Fresh Parsley , finely chopped
  • 0.2 oz (5 g) Fresh Mint leaves, finely chopped
  • 1 tbsp (14 g / 0.49 oz) Olive Oil
  • 1 tbsp (15 g / 0.53 oz) Fresh Lemon Juice
  • 0.5 tsp (3 g / 0.11 oz) Salt
  • 0.25 tsp (0.6 g / 0.02 oz) Ground Black Pepper
  • A meat thermometer is your best friend for perfectly cooked lamb. Pull the chops off the grill a few degrees before your target temperature, as they will continue to cook while resting.
  • The resting period is non-negotiable! Skipping this step will result in a less juicy chop. Let them rest for at least 5 minutes before slicing or serving.

Method
 

  1. Directions
  2. Make the Marinade: In a small bowl, whisk together the finely chopped parsley, mint, olive oil, and fresh lemon juice to form a vibrant herb paste.
  3. Season the Lamb: Pat the lamb chops completely dry with a paper towel—this is key for a good sear!
  4. Place them in a large bowl or a resealable bag.
  5. Pour the herb marinade over the chops, then sprinkle with salt and pepper. Use your hands to massage the marinade evenly over all surfaces of the meat.
  6. Preheat the Grill: Let the lamb rest at room temperature for about 20 minutes.
  7. While it rests, preheat your grill to medium-high heat (400-450°F / 205-230°C (450°F)). Scrape the grates clean and lightly oil them to prevent sticking.
  8. Grill to Perfection: Place the marinated lamb chops directly on the hot grates.
  9. Grill to your desired doneness
  10. For Medium-Rare: Cook for 3-5 minutes per side, until the internal temperature reaches 135°F / 57°C.
  11. For Medium: Cook for 5-7 minutes per side, until the internal temperature reaches 145°F / 63°C.
  12. Rest the Chops (The Most Important Step!) : Transfer the grilled chops to a clean cutting board or plate. Tent loosely with foil and let them rest for at least 5 minutes. This allows the juices to settle back into the meat, ensuring every bite is tender and juicy.
  13. Serve and Enjoy: Serve the lamb chops warm, perhaps with an extra squeeze of lemon.
  14. Let the lamb chops sit at room temperature for 20-30 minutes before grilling. This helps them cook more evenly from edge to center.
  15. Don't marinate for more than an hour. The acidity from the lemon juice can begin to break down the meat's texture if left for too long.

Nutrition

Calories: 350kcalCarbohydrates: 0.8gProtein: 48gFat: 16.1g

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