Rosemary Lamb Chops Served With Bok Choy – Week #7 in our low carb recipe series

Rosemary Lamb Chops Served With Bok Choy

Another quick and satisfying meal. Always look for low carb recipes. 

Prep time: 10 mins

Cook time: 10 mins

Portion: 4 servings

Ingredients:

• 8 lamb rib chops, trimmed
• 2 tablespoons chopped fresh rosemary
• ½ tablespoon Himalayan salt
• ¼ tablespoon freshly ground black pepper
• 2 tablespoons minced garlic, divided
• 2 tablespoons avocado oil
• 6 small heads of organic bok choy
• 1 tablespoon ghee

Steps:

1. Combine chopped rosemary, salt, pepper, and 1 tablespoon of the minced garlic in a small bowl.
2. Sprinkle herb mixture evenly and gently rub over lamb.
3. Heat a large skillet over medium-high heat. Add avocado oil to skillet and swirl to coat. Add lamb chops; cook 4 minutes on each side or until desired degree of doneness. Remove lamb from pan; let stand 5 minutes.
4. While the lamb chops are cooking/resting, slice the bottom off the head of bok choy, remove and clean the stalks.
5. Heat a large frying-pan over medium-high heat and add ghee to the pan.
6. Sauté the bok choy leaves with salt and 1 tablespoon of garlic for 4-5 minutes, stirring occasionally.
7. When lamb chops and bok choy are ready, serve and enjoy!

Why not sertve with a cauliflower purée as a second vegetable?!