Tender, juicy lamb chops seared to perfection and topped with a zesty mint gremolata. Served with a creamy, low-carb celeriac and fennel puree, this elegant dish is a flavourful and satisfying keto meal.
Ingredients
- 4 lamb loin chops (approx. 450g)
- 300g celeriac, peeled and cubed
- 200g fennel bulb, trimmed and chopped
- 3 cloves garlic, minced
- 20g fresh mint, finely chopped
- 20g fresh parsley, finely chopped
- 1 lemon (for zest and juice)
- 60ml extra virgin olive oil
- Salt to taste
- Freshly ground black pepper to taste
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Instructions
- 1.Place the cubed celeriac, chopped fennel, and 1 minced garlic clove in a medium pot. Cover with water, add a pinch of salt, and bring to a boil. Cook for 15-20 minutes, or until very tender.
- 2.While the vegetables cook, prepare the gremolata. In a small bowl, combine the chopped mint, parsley, the zest of one lemon, and 2 minced garlic cloves. Stir in 30ml of olive oil and set aside.
- 3.Pat the lamb chops dry with a paper towel and season generously on both sides with salt and pepper.
- 4.Drain the cooked celeriac and fennel well. Return them to the pot and add the remaining 30ml of olive oil, a squeeze of lemon juice, salt, and pepper. Mash or blend with an immersion blender until smooth. Keep warm.
- 5.Heat a large skillet over medium-high heat. Add the lamb chops and sear for 3-4 minutes per side for medium-rare, or until cooked to your desired doneness.
- 6.To serve, divide the celeriac-fennel puree between two plates, top with the lamb chops, and spoon the fresh mint gremolata over the top.
Nutrition Information
Why this recipe
This recipe is packed with high-quality protein and healthy fats from lamb, supporting muscle health. The celeriac puree is a nutrient-dense, low-carb alternative to potatoes, rich in fiber and vitamins, making it a balanced and keto-friendly meal.
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