Completely Keto Mouthwatering Lamb Chops

In the sun-kissed hills of the Mediterranean, where flavors are as bold as the landscapes, lies the origin of our Completely Keto Mouthwatering Lamb Chops recipe. Passed down through generations, this culinary gem marries the rich heritage of the region with the modern twist of a keto lifestyle.

Legend has it that centuries ago, nomadic tribes traversed these rugged terrains, herding their flocks of sheep under the watchful gaze of the sun. To sustain themselves during their journeys, they developed ingenious ways to prepare their prized lamb, infusing it with aromatic spices and herbs harvested from the land.

Our recipe pays homage to these ancient traditions, blending the fragrant notes of rosemary, thyme, and coriander with a hint of fiery red pepper and the zesty brightness of lime. As the lamb sizzles on the grill, its tantalizing aroma fills the air, beckoning friends and family to gather around the table.

Serve these succulent lamb chops alongside a crisp salad dressed in olive oil and vinegar, or pair them with roasted vegetables for a feast fit for a Mediterranean king. With each tender bite, savor the flavors of history and heritage, reinvented for the modern keto connoisseur.

Completely Keto Mouthwatering Lamb Chops

Course: Main Course
Cuisine: American
Keyword: keto mouthwatering lamb chops, mouthwatering lamb chops
Prep Time: 2 hours
Servings: 6 people


  • 4 lb rack of lamb frenched
  • 1 tsp Pink Himalayan Salt
  • 1/2 tsp Natures Hollow Sugar Free Honey Substitute
  • 4 garlic cloves chopped
  • 1 tsp ground rosemary
  • 1 tsp ground coriander
  • 1 cup olive oil
  • 1 tsp ground thyme
  • 1 tsp crushed red pepper
  • 1 1/2 Tbsp cumin
  • 1 cup parsley chopped
  • 1 juice of lime


  1. Mix all the ingredients other than lamb into a blender and taste. Add any flavor you feel is lacking.

  2. Marinate the lamb in half of the sauce in a dish to be put in the oven for at least 1 hour. Cover well and leave at room temperature.

  3. Set oven to 450. Uncover and cook lamb for 15 minutes with the fat face up and flip and cook for another 10.

  4. Take and cover. Leave cover for 10 minutes before cutting. Serve with other half of the sauce for dipping.

Recipe Notes

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