07 Aug Keto Greek Lamb Chops: Cinnamon Citrus Frenched Rack of Lamb
Last Updated on August 8, 2021
These Keto Greek Lamb Chops are spiced with cinnamon and a little cayenne pepper and bursting with citrus flavor. Serve with some low carb whipped feta or keto tahini sauce for the perfect keto Mediterranean appetizer.
We looooove Mediterranean food. I love being thinner and healthier. I’m on a quest to make ALL the yummy foods I love without the carbs. These keto Greek lamb chops are the perfect recipe to kick off the Mediterranean foods category because they are naturally low carb and full of protein. 💪
These keto Greek lamb chops are super easy to make. First, trim a Frenched rack of lamb into individual chops.
Mix the dry rub and rub into the lamb chops.
Place the lamb chops into a bowl and cover with the marinade. Allowing them to marinate at room temperature for 20 minutes gives the chops time to absorb the flavors while also warming up a bit so they cook more evenly.
When it’s time to cook them, a quick 2-3 minute sear on each side will give you a perfectly browned crust with pink on the inside. Use a wired meat thermometer to ensure you reach your desired doneness.
Keto Greek Lamb Chops: Cinnamon Citrus Frenched Rack of Lamb
- 1 lb frenched lamb rack divided into chops (approx. 1 rack of lamb, divided into 8 chops)
- 1 tbsp extra virgin olive oil
For the Dry Rub
- 1/2 tsp ground cinnamon
- 1 tsp garlic powder
- 1/2 tsp ground coriander
- 1/4 tsp ground cayenne pepper
- 1/2 tsp sea salt
- 1/2 tsp black pepper
For the Marinade
- 1 orange zested and juiced
- 1 lemon zested and juiced
- 1/4 cup extra virgin olive oil
- orange slices for garnish
- fresh parsley for garnish
- In a small bowl, combine dry rub ingredients.
- Rub lamb chops with the dry rub evenly and place the chops in a medium-sized bowl.
- Mix the marinade ingredients together, and add them to the bowl with the lamb chops. Toss to coat and cover. Marinate at room temperature for 20 minutes.
- Add 1 tbsp. extra virgin olive oil to coat the bottom of a large cast iron skillet. Heat over medium-high until oil is shimmering but not smoking.
- Using tongs, add lamb chops to the skillet. Sear for 2-3 minutes on each side. Use a wired meat thermometer to ensure you reach your desired doneness. Transfer to platter and cover with foil. Repeat with any remaining chops. (See notes)
- Garnish with sliced oranges sauteed in the remaining EVOO and fresh parsley leaves. (optional and not included in nutrition facts)
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