Pan-Seared Australian Lamb Chops with Roasted Vegetables
A keto-friendly recipe featuring pan-seared Australian lamb chops served with a side of earthily roasted vegetables.
Ingredients
- ●4 Australian lamb chops1-1.5 inches thick
- ●2 tablespoons Olive oilfor lamb chops
- ●2 tablespoons Coconut oilfor roasting vegetables
- ●1 teaspoon Garlic powderto taste
- ●1 teaspoon Saltto taste
- ●1/2 teaspoon Black pepperto taste
- ●1 large Zucchinisliced
- ●2 Bell peppersany color, sliced
- ●1 large Onionsliced
Instructions
- 1
Preheat the oven to 425°F (220°C).
- 2
Season the lamb chops with garlic powder, salt, and black pepper.
- 3
Heat 1 tablespoon of coconut oil in a large oven-safe skillet over medium-high heat.
- 4
Sear the lamb chops for 2-3 minutes on each side, or until browned.
- 5
Transfer the skillet to the preheated oven and cook for 8-12 minutes, or until the lamb reaches your desired level of doneness.
- 6
While the lamb is cooking, toss the sliced zucchini, bell peppers, and onion with the remaining 1 tablespoon of coconut oil, salt, and black pepper.
- 7
Spread the vegetables out in a single layer on a baking sheet and roast in the oven for 15-20 minutes, or until tender.
- 8
Remove the lamb chops from the oven and let rest for 5 minutes before serving.
- 9
Serve the lamb chops with the roasted vegetables.