Rosemary-Grilled Lamb Chops with Roasted Brussels and Almonds
Nutritional Information
Herb-scented lamb chops grilled and paired with simply roasted Brussels sprouts tossed with sliced almonds — hearty whole-food keto fare with minimal added fats.
This recipe is originally for 2 servings. How many are you cooking for today?
- 12 ozs lamb chops (about 4 small chops)
- 12 ozs Brussels sprouts, halved
- 1 oz sliced raw almonds
- 1 tablespoon fresh rosemary, chopped
- 1 clove garlic, smashed
- 1 each lemon, cut into wedges
Preheat oven to 425°F (220°C). Toss halved Brussels sprouts and almonds on a sheet pan and roast 18–22 minutes until caramelized (no oil — roast on parchment or a well-heated pan).
Season lamb chops with chopped rosemary and pressed garlic. Grill or sear in a hot skillet 3–4 minutes per side for medium (letting natural juices and fat render).
Rest chops 3 minutes, serve with roasted Brussels and lemon wedges.
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