Israeli Keto Delight: Grilled Lamb Chops with Zucchini Noodles & Herbed Tahini Sauce

Allergens

None

Ingredients

• 6 lamb chops, bone
• in, about 1 inch thick
• 2 medium zucchinis, spiralized or ribboned
• 1 cup fresh parsley, chopped
• 1/2 cup tahini paste
• 1/4 cup lemon juice, freshly squeezed
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• Salt and black pepper, to taste
• Olive oil, for brushing
• Optional: 1/4 cup pine nuts, toasted

Instructions

1. Combine the tahini paste, lemon juice, garlic, parsley, cumin, salt, and pepper in a blender or food processor. Blend until smooth, then set aside. If using pine nuts, fold them into the sauce.
2. Season the lamb chops with salt and black pepper on both sides. Brush each chop with olive oil.
3. Preheat a grill or grill pan to medium high heat. Grill the lamb chops for 3 4 minutes per side, or until desired doneness is reached. Remove from heat and let rest for a few minutes.
4. In a large skillet, heat a drizzle of olive oil over medium heat. Add the spiralized zucchini noodles and cook for 2 3 minutes, until just tender. Season with salt and pepper to taste.
5. To serve, place two zucchini noodle nests on each plate. Top with a grilled lamb chop and drizzle the herbed tahini sauce over the top. Enjoy your keto Israeli feast!

Chef’s Insight

Using bone-in lamb chops adds extra flavor and tenderness to the dish.

Notes

To achieve the perfect grill marks, make sure not to move the lamb chops around too much while cooking.