Easy Herb-Crusted Lamb Chops
Easy herb-crusted lamb chops recipe with spinach and onions. Gluten-free, high-protein dinner ready in 43 minutes. Perfect for blood sugar balance.
Ingredients
- 8 lamb rib chops, approximately 1.5 inches thick
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary leaves, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon Dijon mustard
- 1 teaspoon sea salt
- 0.5 teaspoon freshly ground black pepper
- 0.25 teaspoon cayenne pepper
- 2 tablespoons fresh lemon juice
- 1 medium yellow onion, thinly sliced
- 2 cups baby spinach
- 1 tablespoon balsamic vinegar
- 0.5 cup lamb or vegetable broth
- 2 tablespoons unsalted butter
- 1 teaspoon grated lemon zest
Instructions
- 1
Remove the lamb chops from refrigeration 20 minutes before cooking to allow them to reach room temperature.
- 2
Combine the minced garlic, chopped rosemary, thyme leaves, Dijon mustard, sea salt, black pepper, and cayenne pepper in a small bowl.
- 3
Coat both sides of each lamb chop generously with the herb mixture, pressing gently so the seasonings adhere to the meat.
- 4
Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- 5
Place the seasoned lamb chops in the hot skillet and sear without moving them for 4 minutes until a golden-brown crust forms.
- 6
Flip the chops carefully and sear the second side for another 3-4 minutes for medium-rare doneness, adjusting time based on thickness.
- 7
Transfer the cooked lamb chops to a plate and tent loosely with foil to keep warm.
- 8
Pour off most of the excess fat from the skillet, leaving about 1 tablespoon.
- 9
Add the sliced yellow onion to the same pan over medium heat and sauté for 5 minutes until softened and lightly golden.
- 10
Pour in the lemon juice and balsamic vinegar, scraping up the browned bits from the bottom of the pan with a wooden spoon.
- 11
Add the lamb broth and bring to a gentle simmer for 2 minutes to reduce slightly.
- 12
Stir in the fresh spinach and cook for 1-2 minutes until just wilted.
- 13
Remove the pan from heat and stir in the unsalted butter and lemon zest until the butter melts completely.
- 14
Taste the sauce and adjust salt and pepper as needed.
- 15
Arrange the lamb chops on serving plates and spoon the warm spinach and onion mixture alongside, drizzling any pan sauce over top.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| extra virgin olive oil for cooking | ghee or avocado oil | Higher smoke point for better heat stability and reduced oxidation of fats during searing |
| unsalted butter | grass-fed ghee | Ghee contains beneficial butyric acid and conjugated linoleic acid that support gut health and reduce inflammation |
| sea salt | pink Himalayan salt with herb blend | Contains trace minerals and reduces sodium intake while maintaining flavor depth |
| baby spinach | Swiss chard or kale | Higher fiber content and additional phytonutrients that feed beneficial gut bacteria |
| regular broth | bone broth | Contains collagen and amino acids that support gut lining integrity and reduce intestinal inflammation |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 368 |
| Total Fat | 18g |
| Saturated Fat | 6g |
| Cholesterol | 122mg |
| Sodium | 380mg |
| Carbohydrates | 7g |
| Fiber | 2g |
| Sugar | 1g |
| Protein | 43g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
