Garlic Herb Lamb Chops with Creamy Whipped Feta
Craving a restaurant-quality meal that fits perfectly within your keto macros? These Garlic Herb Lamb Chops served over a cloud of savory Whipped Feta are the answer. Often, people assume keto is just bacon and eggs, but this dish proves that low-carb living can be incredibly sophisticated and rich in flavor. Lamb is a nutritional powerhouse for the ketogenic diet, offering a fantastic source of high-quality protein, iron, Vitamin B12, and healthy fats, including Conjugated Linoleic Acid (CLA) which supports fat burning. The star of the show, however, might just be the whipped feta base. By blending salty feta with a touch of cream cheese and olive oil, we create a velvety, high-fat dip that cuts through the richness of the meat. This dinner comes together in under 30 minutes but looks like you spent hours in the kitchen.
The Masterplan
Remove lamb chops from the refrigerator 20 minutes before cooking to allow them to reach room temperature. Pat them dry with paper towels.
In a small bowl, mix the chopped rosemary, thyme, minced garlic, sea salt, black pepper, and 1 tablespoon of olive oil to create a rub.
Massage the herb rub thoroughly onto both sides of the lamb chops.
While the lamb sits, prepare the whipped feta. In a food processor, combine the crumbled feta cheese, softened cream cheese, extra virgin olive oil, lemon zest, and lemon juice.
Process the cheese mixture on high for 2-3 minutes until completely smooth and airy. Scrape down the sides as needed. Set aside at room temperature.
Heat a large cast-iron skillet over medium-high heat with the remaining 1 tablespoon of olive oil. Once the oil is shimmering and hot, add the lamb chops (do not overcrowd the pan; work in batches if necessary).
Sear the chops for 3-4 minutes per side for medium-rare (internal temp approx. 135°F) or 4-5 minutes for medium (145°F).
Remove the lamb from the skillet and let it rest for 5 minutes to lock in the juices.
To plate, spread a generous swoosh of whipped feta on the bottom of the plate. Top with two lamb chops and drizzle with a little pan juices or extra olive oil. Garnish with red pepper flakes if desired.
Perfect Pairings
Keto Mediterranean Whipped Feta Steak Bites
Crispy Keto Brown Butter Sage Cauliflower Gnocchi
Slow-Cooker Keto Creamy Tuscan Chicken
Gather Your Energy
Step by Step
Remove lamb chops from the refrigerator 20 minutes before cooking to allow them to reach room temperature. Pat them dry with paper towels.
In a small bowl, mix the chopped rosemary, thyme, minced garlic, sea salt, black pepper, and 1 tablespoon of olive oil to create a rub.
Massage the herb rub thoroughly onto both sides of the lamb chops.
While the lamb sits, prepare the whipped feta. In a food processor, combine the crumbled feta cheese, softened cream cheese, extra virgin olive oil, lemon zest, and lemon juice.
Process the cheese mixture on high for 2-3 minutes until completely smooth and airy. Scrape down the sides as needed. Set aside at room temperature.
Heat a large cast-iron skillet over medium-high heat with the remaining 1 tablespoon of olive oil. Once the oil is shimmering and hot, add the lamb chops (do not overcrowd the pan; work in batches if necessary).
Sear the chops for 3-4 minutes per side for medium-rare (internal temp approx. 135°F) or 4-5 minutes for medium (145°F).
Remove the lamb from the skillet and let it rest for 5 minutes to lock in the juices.
To plate, spread a generous swoosh of whipped feta on the bottom of the plate. Top with two lamb chops and drizzle with a little pan juices or extra olive oil. Garnish with red pepper flakes if desired.