Classic Lamb Chops with Rosemary

Dinner · Easy · 25 min

Juicy Australian lamb cutlets with a fragrant rosemary and garlic crust. Simple enough for a weeknight, impressive enough for guests.

PREP 10 min COOK 15 min TOTAL 25 min

Serves

Method

1.
Remove lamb cutlets from the fridge 20 minutes before cooking to bring to room temperature.

Room temperature meat cooks more evenly.
2.
Strip rosemary leaves from stems and finely chop. Mince the garlic cloves.
3.
Rub cutlets with olive oil, then press the rosemary and garlic mixture onto both sides. Season generously with salt and pepper.
4.
Heat a heavy-based frying pan or barbecue grill to high heat.
5.
Cook cutlets for 3-4 minutes per side for medium-rare, or until done to your liking.

For medium, cook 4-5 minutes per side. Use tongs to sear the fat cap edge.
6.
Rest on a warm plate for 5 minutes. Squeeze fresh lemon over before serving.

C 57/100

531 Calories

36g Protein

2g Carbs

43g Fat

1g Fibre

1g Sugar

Protein

24/35

6.8g per 100 cal

Fibre

3/25

1g per serve

Sugar

15/15

1g per serve

Calories

15/15

531 per serve

Fat

0/10

73% of calories

27%

72%

Protein 27% Carbs 1% Fat 72%

This is a protein-packed, low-carb dinner that relies on fresh aromatics like rosemary and garlic for deep flavor without added sugar.

Strengths

Could improve

Pair with a side of roasted vegetables or a leafy green salad to increase the fiber content

Rest the lamb for 5 minutes after cooking for the juiciest result.