Walnut-Crusted Lamb Chops with Lemon-Rosemary
Nutritional Information
Lamb chops crusted with finely chopped raw walnuts and fresh rosemary, roasted until juicy — hearty whole foods for a keto-forward dinner with minimal added fat.
This recipe is originally for 3 servings. How many are you cooking for today?
- 3 pieces lamb rib chops (about 6 oz each)
- 3/4 cup raw walnuts, finely chopped
- 1 tablespoon fresh rosemary, chopped
- 1 whole lemon (zested and halved)
Preheat oven to 400°F (200°C). Press chopped walnuts and rosemary onto one side of each lamb chop.
Heat an ovenproof skillet over medium-high, sear lamb walnut-side down 2–3 minutes until nut crust is toasted. Flip and sear other side 1–2 minutes.
Transfer skillet to oven and roast 6–8 minutes for medium-rare. Rest 5 minutes, squeeze lemon over chops and serve.
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