These low carb 4-ingredient garlic rosemary lamb chops are the kind of simple, special-occasion dish that still fits into a busy family weeknight. My dad actually insisted we make these again for the holidays because they turn out so incredibly tender every time, with restaurant-quality flavor from just a handful of pantry ingredients. The key is a quick garlic and rosemary olive oil marinade and a hot sear, giving you beautifully browned chops with juicy pink centers and lots of savory pan juices for drizzling.
These lamb chops are rich and flavorful, so I like to keep the sides simple: a big green salad with a lemony vinaigrette, roasted asparagus or green beans, or some buttery sautéed zucchini all keep things low carb and family-friendly. If you’ve got kids or carb-lovers at the table, add a side of mashed potatoes or buttered egg noodles to soak up those delicious brown pan juices. A squeeze of fresh lemon and a sprinkle of extra rosemary right before serving really brightens the plate and makes it feel like a special restaurant meal at home.
Low Carb 4-Ingredient Garlic Rosemary Lamb Chops
Servings: 4
Ingredients
8 small lamb loin or rib chops (about 1 to 1 1/2 pounds total)
1/4 cup extra-virgin olive oil, plus 1 tablespoon for the pan
4 large cloves garlic, minced
2 tablespoons fresh rosemary leaves, finely chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Pat the lamb chops dry on both sides with paper towels. This helps them sear nicely and develop that dark brown crust.
In a medium bowl or shallow dish, whisk together 1/4 cup olive oil, minced garlic, chopped rosemary, salt, and pepper until well combined.
Add the lamb chops to the bowl, turning them to coat thoroughly in the garlic-rosemary mixture. Use your hands to rub the marinade into the meat, especially along the edges.
