Mediterranean Lamb Chops with Charred Eggplant and Olive Relish
Nutritional Information
Pan-seared lamb chops served with charred eggplant and a simple chopped olive-and-herb relish. Whole olives and lamb provide satisfying fat for keto without added oils.
This recipe is originally for 4 servings. How many are you cooking for today?
- 4 eachs lamb rib chops (about 6 oz each total weight)
- 1 medium eggplant, cut into 1-inch cubes
- 1/2 cup whole pitted Kalamata olives, chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon dried oregano
- 1/4 teaspoon sea salt (optional)
- 1/4 teaspoon black pepper
Season lamb chops with salt, pepper and oregano. Preheat a heavy skillet until very hot.
Sear lamb chops 3–4 minutes per side for medium (longer for well-done). Remove and let rest 5 minutes so juices redistribute.
While lamb rests, roast or char eggplant cubes in the hot pan, turning occasionally, until soft and caramelized, 10–12 minutes. The lamb’s rendered fat and the pan’s heat will brown the eggplant — no added oil required.
Mix chopped olives, parsley and lemon juice to make a relish. Spoon relish over lamb and eggplant, and serve.
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