Keto Garlic-Herb Lamb Chops with Tahini & Tabbouleh

About This Recipe

Seared, juicy lamb chops meet fresh cauliflower tabbouleh and a silky lemon–tahini drizzle — restaurant vibes in 30 minutes, low-carb and ultra-satisfying. This Mediterranean-inspired plate is naturally gluten-free and perfect for a weeknight keto dinner that still feels special.

Ingredients

Lamb & Marinade

• 4 small lamb rib or shoulder chops (about 1–1.25 lb total)
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp lemon zest
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 3/4 tsp fine salt, plus black pepper to taste
• 1 tbsp ghee (for searing)

Cauliflower Tabbouleh

• 2 cups riced cauliflower
• 1/2 cup diced cucumber
• 6 cherry tomatoes, chopped
• 1/3 cup finely chopped parsley
• 2 tbsp chopped fresh mint
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1/2 tsp salt, plus pepper to taste

Lemon-Tahini Drizzle

• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 small garlic clove, grated
• 1 tbsp olive oil
• Pinch of salt
• 2–4 tbsp warm water (to thin)

Instructions

1. Marinate lamb: In a small bowl, mix olive oil, minced garlic, lemon zest, cumin, coriander, salt, and pepper. Pat lamb dry, rub with marinade, and rest 10 minutes at room temperature.
2. Make cauliflower tabbouleh: Warm 1 tsp olive oil in a large skillet over medium heat. Add riced cauliflower and cook 3–4 minutes until tender‑crisp; transfer to a bowl to cool slightly. Toss with cucumber, tomatoes, parsley, mint, lemon juice, olive oil, salt, and pepper.
3. Whisk tahini sauce: Stir together tahini, lemon juice, grated garlic, olive oil, and a pinch of salt. Whisk in warm water, 1 tbsp at a time, until smooth and drizzleable.
4. Sear lamb: Heat a heavy skillet over medium‑high. Add ghee. Sear chops 3–4 minutes per side for medium‑rare (about 135°F/57°C), or to preferred doneness. Spoon pan juices over and rest 5 minutes.
5. Plate & serve: Mound cauliflower tabbouleh on plates, top with lamb chops, and finish with lemon‑tahini drizzle. Garnish with extra herbs or a pinch of sumac (optional).

Keto Focus

Grain‑free tabbouleh swap using cauliflower rice; high‑fat tahini, olive oil, and ghee; moderate‑protein lamb; no added sugar or grains. Tomatoes are kept minimal to control carbs, delivering roughly 9g net carbs per serving.

Nutrition Facts (per serving)

• Calories: 830
• Protein: 42g
• Fat: 71g
• Total Carbs: 15g
• Fiber: 6g
• Net Carbs: 9g

Tips & Variations

• Cut choice: Lamb shoulder chops are budget-friendly and flavorful; rib chops cook faster with a tender bite.
• Air fryer option: Cook marinated chops at 400°F (205°C) for 8–10 minutes, flipping halfway.
• Dairy-free: Swap ghee for olive oil or avocado oil.
• Veggie add-ins: Fold chopped olives or diced bell pepper into the tabbouleh for extra Mediterranean flair.
• Spice swap: Use za’atar or ras el hanout in place of cumin/coriander for a different profile.
• Meal prep: Keep lamb, tabbouleh, and tahini sauce in separate containers up to 3 days; dress just before serving to maintain freshness.

What to Serve With

• Grilled asparagus or sautéed green beans
• Cauliflower rice or a simple arugula-feta salad
• Lemon wedges for extra brightness