Spiced Lamb Chops with Roasted Fennel and Mint-Tahini Drizzle
A uniquely flavorful and satisfying keto meal. Tender, spice-crusted lamb chops are paired with sweet roasted fennel and bell pepper, finished with a creamy, dairy-free mint-tahini sauce.
1340 calories
$4 per serving
$30 min
2 servings
keto, any cuisine
Ingredients
- 300g lean lamb loin chops
- 1 large fennel bulb
- 1 red bell pepper
- 45 ml extra virgin olive oil
- 30g tahini
- 30 ml fresh lemon juice
- 15g fresh mint leaves
- 2 cloves garlic, minced
- 5g ground cumin
- 5g ground coriander
- Salt and black pepper to taste
Instructions
- 1.Preheat your oven to 200°C. Thinly slice the fennel bulb and red bell pepper.
- 2.On a baking sheet, toss the sliced vegetables with 15 ml of olive oil, salt, and pepper. Roast for 20-25 minutes until tender and lightly caramelized.
- 3.In a small bowl, mix the ground cumin, ground coriander, half of the minced garlic, salt, pepper, and 15 ml of olive oil. Rub this paste evenly over the lamb chops.
- 4.To make the sauce, combine the tahini, fresh mint, lemon juice, the remaining minced garlic, and a pinch of salt in a blender. Blend until smooth, adding 30-45 ml of water to achieve a drizzling consistency.
- 5.Heat the remaining 15 ml of olive oil in a skillet over medium-high heat. Sear the lamb chops for 3-4 minutes per side for medium-rare, or until cooked to your liking.
- 6.Serve the roasted vegetables on two plates, top with the seared lamb chops, and drizzle with the mint-tahini sauce.
Nutrition Information
97g
fat
39g
carbs
15g
fiber
80g
protein
Why this recipe
This recipe is an excellent keto choice, rich in high-quality protein from lamb and healthy fats from olive oil and tahini. It's packed with fiber, vitamins, and minerals from fennel and bell pepper, supporting a balanced, low-carb, and nutritious diet.
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