Mediterranean Lamb Chops with Roasted Fennel & Zucchini
A vibrant one-pan keto meal featuring tender lamb chops roasted with fennel, zucchini, and bell peppers. This simple yet elegant dish is packed with flavor and perfect for a nutritious weeknight dinner.
1650 calories
$6 per serving
$30 min
2 servings
keto, any cuisine
Ingredients
- 4 lamb chops (approx. 400g total)
- 1 medium fennel bulb (approx. 250g)
- 1 medium zucchini (approx. 200g)
- 1 red bell pepper
- 3 cloves garlic
- 45ml extra virgin olive oil
- 1 sprig fresh rosemary
- 3-4 sprigs fresh thyme
- 1/2 lemon, for juice
- Salt and freshly ground black pepper to taste
Instructions
- 1.Preheat your oven to 200°C. Finely mince the garlic. Trim and slice the fennel, zucchini, and red bell pepper into bite-sized pieces.
- 2.On a large baking sheet, toss the sliced vegetables with 30ml of olive oil, minced garlic, salt, and pepper. Arrange them in a single layer and roast for 15 minutes.
- 3.While the vegetables roast, pat the lamb chops dry. Season them generously on both sides with salt, pepper, and finely chopped leaves from the rosemary and thyme sprigs.
- 4.After 15 minutes, remove the baking sheet from the oven. Push the vegetables aside to make space and place the seasoned lamb chops in the center of the sheet.
- 5.Return the sheet to the oven and roast for another 10-15 minutes. The cooking time will depend on the thickness of the chops and your desired doneness (10-12 mins for medium-rare).
- 6.Remove from the oven. Squeeze the fresh lemon juice over the lamb and vegetables. Let it rest for 3-5 minutes before serving to allow the juices to redistribute.
Nutrition Information
135g
fat
33g
carbs
15g
fiber
87g
protein
Why this recipe
This vibrant keto recipe is rich in high-quality protein from lamb and healthy fats from olive oil. The roasted vegetables provide abundant fiber, vitamins, and minerals, supporting digestive health and wellness with very low net carbs.
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