Lamb Chops with Rosemary Butter (Keto)

I am quite vocal about how lamb is my favourite meat, I love it! Here, my butcher hooked me up with fantastic cutlets and we simply cooked them on the braai (BBQ). Lamb and rosemary go so well together, so I made a quick flavoured butter beforehand to melt on top and #PimpMyChops. And, since its the Bank Holiday weekend coming up here in the UK, why not enjoy these with my Tear-and-Share Keto Garlic Bread and a lovely salad on the side.

– – – – – – – – – – – – per serving – – – – – – – – – – – –
Carbs 0g
(0.2%); Fat 49g (72.7%); Protein 41g (27.2%)
– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –


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Lamb Chops with Rosemary Butter (Keto)
Delicious lamb cutlets with crispy fat and succulent flesh, these chops have a little rosemary-flavoured butter melted over which make them even more heavenly.
Lamb Chops with Rosemary Butter
Votes: 2
Rating: 5
You:
Rate this recipe!
Cuisine General
Prep Time 45 minutes
Cook Time 20 minutes
Servings
people (2 chops each)
Ingredients
  • 3 rosemary sprigs
  • 75 g unsalted grass-fed butter softened (room temp)
  • 2 cloves garlic peeled
  • generous pinch of salt
  • 12 lamb chops
  • smoked sea salt flakes
  • freshly ground black pepper
Cuisine General
Prep Time 45 minutes
Cook Time 20 minutes
Servings
people (2 chops each)
Ingredients
  • 3 rosemary sprigs
  • 75 g unsalted grass-fed butter softened (room temp)
  • 2 cloves garlic peeled
  • generous pinch of salt
  • 12 lamb chops
  • smoked sea salt flakes
  • freshly ground black pepper
Lamb Chops with Rosemary Butter
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. Start with the rosemary butter. Remove the leaves from the rosemary sprigs and chop very finely.
  2. Add the softened butter to a small bowl and tip in the chopped rosemary. Use a garlic press to crush the garlic cloves into the bowl. (NOTE: I used a garlic press here to ensure I only yielded the lovely inner garlic flesh. Discard the bits left in the press between crushing each clove.)
  3. Season the butter with salt and combine well before tipping out onto a sheet of cling film.
  4. Roll the butter in the cling film to form an even-sized 'log', approximately 3cm / 1" in diameter (you will be slicing them into 12 discs later, so estimate with a little logic here). Twist the ends and place in the fridge to set firm for at least 40 minutes.
  5. To cook, prepare your braai (BBQ). Once the coals are ready, cook the 12 lamb chops as you normally would on the grill, turning occasionally until done to your liking.
  6. Just before the lamb chops are done, remove the log of butter from the fridge, unwrap the cling film and slice into 12 even-sized discs.
  7. Place a disc of butter onto each chop and allow to melt a little. Season the chops with smoked sea salt flakes and freshly ground black pepper and serve immediately.
  8. The full macro-breakdown (and allergens) can be found further down this page (keep scrolling), as well as the link to PIN THE RECIPE (for those on Pinterest).
Recipe Notes

Photographs and recipes on MUD & LOVE are copyright © Monya Kilian Palmer. However, these recipes were created for you to enjoy and share, so feel free to share the link of this recipe on your social media channels. If you are on Instagram, find me here; and if you want to subscribe to my monthly newsletter, click here. Happy cooking!

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Macro Details per serving (2 chops with butter)
0.2%              Carbs
27.2%            Protein
72.7%            Fat

Nutritional Information per serving (2 chops with butter)
Calories                         607Kcal / 2540kJ
Fat                                  49g
of which saturates       25g
Carbohydrates             0g (for my US readers, these are what you refer to as net carbs. See below*)
of which sugars           0g
Fibre                               0g
Protein                           41g

*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 0g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.

Allergens
Milk


 

Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site are meticulously calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data. The author is not a medical professional and this website has been designed only to provide you with recipes to suit the keto lifestyle you have chosen and discussed with your GP. The macros calculations are provided as a courtesy to you based on Monya’s weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count for you.

 

See all the Low-carb Dinner Ideas on Mud and Love:

Chicken Chili Soup
Keto Chicken and Chili Soup
Lamb Chops with Rosemary Butter (Keto)
Chicken with Lemon
Lemon & Thyme Chicken with Glaze (Keto; Paleo)
Chicken and Veg with Balsamic Drizzle
Chicken and Veg with Balsamic Drizzle (Keto; Paleo)
Fathead Smoked Sausage Rolls
Fathead Sausage Rolls (Low carb)
Low carb Thai Green Curry Chicken
Low carb Thai Green Chicken Curry
Load More

 

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Recipe
Lamb Chops with Rosemary Butter (Keto)
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3 Comments

  1. ergh, ignore my comment.. I’ve just read down to the end and see you add salt/pepper after they’re off the grill…. :)

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