Spring Herb Rubbed Lamb Chops

Servings 4 servings


  • 3 tablespoons ghee melted, or use coconut oil
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 8 lamb chops


  • DO-AHEAD TIP: Marinate lamb chops overnight or for at least 4 hours (see recipe). In a food processor, combine first 6 ingredients (ghee through garlic powder); process until smooth.
  • Rub mixture evenly into lamb chops then place them in a large zipper-topped plastic bag; seal bag and refrigerate overnight or for at least 4 hours.
  • Preheat indoor or outdoor grill to MEDIUM-HIGH. Grill lamb chops for 3 to 5 minutes per side or until they reach desired level of doneness.


SERVING SUGGESTION: Mashed Rutabagas: (steamed rutabagas then mash with a little coconut cream, salt, pepper and ground nutmeg to taste). And add steamed green beans.
NUTRITION: per serving: 683 Calories; 61g Fat; 31g Protein; 1g Carbohydrate; trace Dietary Fiber; 167mg Cholesterol; 581mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 9 1/2 Fat. Points: 19
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