New Year’s Keto Grilled Lamb Chops with Herb Salsa
How to Make It
Step 1
To a blender’s pitcher, add the herbs, garlic, 2 tbsp olive oil, lemon juice, cumin, ¼ tsp black pepper, and ½ tsp salt. Blend until smooth. Taste and adjust seasoning if needed.
Step 2
Pour the salsa into a bowl. Cover it in plastic wrap and transfer it to the fridge. Chill it until dinner time.
Step 3
To a small bowl, add 2 tbsp olive oil, the sumac, ½ tsp salt, and ¼ tsp black pepper. Whisk to combine. Place a grill pan over high heat.
Step 4
Place the lamb chops on a cutting board or over any clean surface. Brush the meat with the sumac dressing. Flip the pieces and brush the other side.
Step 5
Transfer the lamb chops to the grill pan. Cook the first side for 5 minutes, then flip and cook for another 3-5 minutes. Transfer the cooked lamb chops to a plate, cover with aluminum foil, and let them rest for 10 minutes.
Step 6
Place the rested lamb chops onto a serving plate. Garnish with fresh herbs and pomegranate seeds. Serve it with the herb salsa you made earlier.
Ingredients
- Parsley – 0.5 cup
- Cilantro – 0.5 cup, chopped
- Mint Leaves – 0.5 cup
- Garlic – 1 clove
- Extra virgin olive oil – 4 tbsp
- Lemon juice – 2 tbsp
- Cumin, ground – 1.5 tsp
- Salt – 1 tsp
- Black pepper – 0.5 tbsp
- Sumac Powder – 2 tsp
- Lamb chops, rib, visible fat eaten – 6 medium
- Pomegranate – 1 tbsp, pieces