4. If you can’t find fresh rosemary, use 2 teaspoons dried rosemary (crush it between your fingers to release more flavor), though fresh will give the brightest taste and prettiest look. For picky eaters who are unsure about lamb, cut the chops off the bone after cooking and slice them into thin strips; serve with the pan juices and a familiar side like mashed potatoes or cauliflower mash. You can also use this same 4-ingredient marinade on pork chops or chicken thighs—just adjust cooking time until they are cooked through. If you prefer grilling, marinate as directed and grill the chops over medium-high heat for 3–4 minutes per side, watching closely for flare-ups from the olive oil. To keep it strictly low carb, pair with roasted non-starchy veggies (broccoli, Brussels sprouts, or asparagus) and a simple salad, and skip any sugary sauces or glazes. For extra tenderness on thicker chops, sear them as directed, then finish in a 375°F oven for 5–8 minutes, checking with a meat thermometer so they stay juicy and pink inside.
