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Moroccan Spice Lamb Chops & Mint Yogurt Dressing

Servings: 6


INGREDIENTS

  • 1000g (for 6 chops) lamb chops bone in
  • Rub Ingredients
  • 56 g (1/4 cup) premium sour cream (18% fat)
  • 57 g (1/4 cup) heavy whipping cream
  • 24 g (2 tbsp) olive oil
  • 15 g (1 tbsp) lemon juice
  • 7 g (1 tbsp) lemon zest
  • 9 g (1 tbsp) garlic – minced
  • 2 g (1 tsp) ground cumin
  • 6 g (1 tsp) salt
  • 3 g (1 tsp) turmeric powder
  • 2 g (1 tsp) sweet paprika powder
  • 1 g (1 tsp) coriander powder
  • 2 g (1 tsp) cayenne pepper
  • Other Ingredients
  • 40 g (3 tbsp) grapeseed oil – for greasing pan
  • 1 g (10 leaves) mint leaves – to garnish when done
  • Mint Yogurt Dressing
  • 240 g (1 cup) of full fat Greek yogurt
  • 9 g (1 tbsp) garlic - minced
  • 20 g (1 1/2 tbsp) olive oil
  • 15 g (1 tbsp) lemon juice
  • 11 g (2 tbsp) mint leaves - chopped

DIRECTIONS

  • 1.   In a bowl, combine all the spice rub ingredients: premium sour cream, heavy whipping cream, olive oil, lemon juice, lemon zest, minced garlic, ground cumin, salt, pepper, turmeric powder, sweet paprika powder, coriander powder and cayenne pepper. Whisk to combine well

  • 2.   Pat dry each of your lamb chops

  • 3.   Taking about a sixth of the rub, generously coat each of the 6 lamb chops, and place onto a platter

  • 4.   Preheat your skillet or stove top grill on medium heat, and then add the grapeseed oil

  • 5.   Reduce the heat to medium-low heat

  • 6.   Place the lamb chops into the sizzling oil and fry for about 5 minutes on the first side

  • 7.   Only flip once and then fry for 3 – 5 minutes on the second side -NOTE the time needed will vary depending on the thickness of your lamb chop, the meat should be done to a medium for best results

  • 8.   Remove from heat and let rest for 5 to 10 minutes before serving

  • Mint Yogurt Dressing
  • 9.   Place all the ingredients into a small bowl, stir and refrigerate until needed
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     

MACRONUTRIENTS CHARTS

Macros
Macros

FYI

Serve with a simple cucumber salad and a Mint Yogurt Dressing to go with the lamb chops.

If you only need 1 or 2 chops, place the rest into a labeled and dated freezer bag. The lamb chops will keep well in the freezer for a couple of months.

IMPORTANT:Please note that although mint is considered a healthy and a wonderfully aromatic herb, I have found in a literature survey that mint leaves of any kind are debated as to how safe they are for pregnant women. Some literature states that mint leaves may cause a spontaneous abortion/miscarriage if consumed in large quantities, while other information states that it is helpful for digestion and morning sickness. I am not a medical doctor, so please take this under advisement and consult with your doctor and medical advisers to get the information that is best for you, in order to avoid problems.

For your information here are 2 articles I found:

www.aafp.org/afp/2007/0401/p1027.pdf

And

www.ncbi.nlm.nih.gov/pmc/articles/PMC4561638


Recipe tags: banting, diabetic, gluten free, grain free, kefta kebabs, keto, keto kefta kebabs, keto kofta kebabs, keto lamb chops, keto mint yogurt, keto mint yogurt dressing, ketogenic, ketogenic kefta kebabs, ketogenic kofta kebabs, ketogenic lamb chops, ketogenic mint yogurt, kofta kebabs, LCHF, Moroccan lamb chops, Moroccan spice blend, Moroccan spice lamb, sugar free
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  • By Angela Wilkes
  • Cuisine: Mediterranean
  • Category: Lamb
  • Created: September 28, 2017
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  • Home
  • Recipes
    • Beef
    • Breads
    • Breakfast
    • Burgers
    • Candy bars
    • Chicken
    • Chocolate
    • Desserts
    • Dinner
    • Fish
    • Lamb
    • Meal under 30 minutes
    • Pork
    • Salads
    • Sauces and Dips
    • Soups
    • Vegetables
    • Vegetarian
  • Cookbooks
  • Shop
  • Ingredients FYI
    • Food chemistry: How to make a great beef stew
    • What are the most popular pizza toppings?
    • What is Jicama?
  • How-to videos
    • Salsa Verde
    • 5-minute fried cauli rice
    • BBQ sauce
    • Marinara sauce
    • Jicama french fries
  • About

Moroccan Spice Lamb Chops & Mint Yogurt Dressing

INGREDIENTS

  • 1000g (for 6 chops) lamb chops bone in
  • Rub Ingredients
  • 56 g (1/4 cup) premium sour cream (18% fat)
  • 57 g (1/4 cup) heavy whipping cream
  • 24 g (2 tbsp) olive oil
  • 15 g (1 tbsp) lemon juice
  • 7 g (1 tbsp) lemon zest
  • 9 g (1 tbsp) garlic – minced
  • 2 g (1 tsp) ground cumin
  • 6 g (1 tsp) salt
  • 3 g (1 tsp) turmeric powder
  • 2 g (1 tsp) sweet paprika powder
  • 1 g (1 tsp) coriander powder
  • 2 g (1 tsp) cayenne pepper
  • Other Ingredients
  • 40 g (3 tbsp) grapeseed oil – for greasing pan
  • 1 g (10 leaves) mint leaves – to garnish when done
  • Mint Yogurt Dressing
  • 240 g (1 cup) of full fat Greek yogurt
  • 9 g (1 tbsp) garlic - minced
  • 20 g (1 1/2 tbsp) olive oil
  • 15 g (1 tbsp) lemon juice
  • 11 g (2 tbsp) mint leaves - chopped

DIRECTIONS

  • 1.   In a bowl, combine all the spice rub ingredients: premium sour cream, heavy whipping cream, olive oil, lemon juice, lemon zest, minced garlic, ground cumin, salt, pepper, turmeric powder, sweet paprika powder, coriander powder and cayenne pepper. Whisk to combine well

  • 2.   Pat dry each of your lamb chops

  • 3.   Taking about a sixth of the rub, generously coat each of the 6 lamb chops, and place onto a platter

  • 4.   Preheat your skillet or stove top grill on medium heat, and then add the grapeseed oil

  • 5.   Reduce the heat to medium-low heat

  • 6.   Place the lamb chops into the sizzling oil and fry for about 5 minutes on the first side

  • 7.   Only flip once and then fry for 3 – 5 minutes on the second side -NOTE the time needed will vary depending on the thickness of your lamb chop, the meat should be done to a medium for best results

  • 8.   Remove from heat and let rest for 5 to 10 minutes before serving

  • Mint Yogurt Dressing
  • 9.   Place all the ingredients into a small bowl, stir and refrigerate until needed
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     

MACRONUTRIENTS CHARTS

Macros
Macros

FYI

Serve with a simple cucumber salad and a Mint Yogurt Dressing to go with the lamb chops.

If you only need 1 or 2 chops, place the rest into a labeled and dated freezer bag. The lamb chops will keep well in the freezer for a couple of months.

IMPORTANT:Please note that although mint is considered a healthy and a wonderfully aromatic herb, I have found in a literature survey that mint leaves of any kind are debated as to how safe they are for pregnant women. Some literature states that mint leaves may cause a spontaneous abortion/miscarriage if consumed in large quantities, while other information states that it is helpful for digestion and morning sickness. I am not a medical doctor, so please take this under advisement and consult with your doctor and medical advisers to get the information that is best for you, in order to avoid problems.

For your information here are 2 articles I found:

www.aafp.org/afp/2007/0401/p1027.pdf

And

www.ncbi.nlm.nih.gov/pmc/articles/PMC4561638

Recipe and other content copyright © Angela Wilkes