Persian Herb-Crusted Lamb Chops with Saffron-Infused Cauliflower Rice and Walnut-Mint Salad (Keto-Friendly)

Allergens

None

Ingredients

• 6 lamb chops (1 1/2 inches thick)
• 1 cup fresh herbs (parsley, cilantro, and dill)
• 1 large cauliflower, riced
• 1/4 cup saffron threads
• 1/4 cup walnuts, roughly chopped
• 1/2 cup fresh mint leaves
• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon
• 1 teaspoon ground black pepper
• Salt, to taste

Instructions

1. a. Preheat the oven to 400°F (200°C). b. In a food processor, blend together the herbs and seasonings until finely chopped. c. Rub the lamb chops with olive oil, then coat them evenly with the herb mixture. d. Season the chops with salt and let them rest for 10 minutes. e. Place the chops on a baking sheet and bake for 20 25 minutes or until desired doneness is reached. f. Prepare the saffron infused cauliflower rice according to package instructions, stirring in the crushed saffron threads during the last minute of cooking. g. In a small bowl, combine the walnuts and mint leaves for the salad. h. Serve the lamb chops atop the saffron infused cauliflower rice, alongside the walnut mint salad.

Chef’s Insight

The combination of flavors and textures in this dish creates a truly authentic Persian dining experience while adhering to a keto diet.

Notes

Be sure to use fresh herbs for the most authentic flavor profile.