Rosemary Garlic Lamb Chops with Keto Creamed Spinach Recipe

Rosemary Garlic Lamb Chops with Keto Creamed Spinach Recipe

For the Lamb Chops:
8 lamb chops
2 tablespoons olive oil
4 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
Salt and pepper, to taste

For the Keto Creamed Spinach:
2 tablespoons butter
1 small onion, finely chopped
2 cloves garlic, minced
10 oz (about 300g) fresh spinach, washed and drained
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
Salt and nutmeg, to taste

Marinate the Lamb Chops:
In a small bowl, mix together olive oil, minced garlic, chopped rosemary, salt, and pepper. Rub this mixture over the lamb chops, ensuring they're well-coated. Let them marinate for at least 30 minutes at room temperature.

Cook the Lamb Chops:
Preheat a skillet or grill pan over medium-high heat. Cook the lamb chops for 3-4 minutes on each side for medium-rare, or until they reach your desired doneness. Let them rest for a few minutes before serving.

Prepare the Keto Creamed Spinach:
In a large skillet, melt butter over medium heat. Add onion and garlic, and sauté until softened.
Gradually add the spinach to the skillet, allowing it to wilt. You may need to add the spinach in batches.
Once all the spinach has wilted, stir in the heavy cream and bring to a simmer. Cook until the cream has slightly thickened.
Stir in the grated Parmesan cheese, and season with salt and a pinch of nutmeg. Cook for another 2-3 minutes, then remove from heat.

Arrange the lamb chops on plates and serve with a generous helping of the keto creamed spinach on the side.

Enjoy this Rosemary Garlic Lamb Chops with Keto Creamed Spinach for a decadent, keto-friendly meal that doesn't compromise on flavor or satisfaction. The aromatic lamb paired with the creamy, savory spinach makes for a delightful dining experience.
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