Keto-Friendly Australian Surf & Turf: Grilled Lemon Herb Lamb Chops with Garlic Butter Prawns
Discover the ultimate keto-friendly Australian dinner recipe with this fusion of grilled lemon herb lamb chops and delectable garlic butter prawns. Indulge in mouthwatering flavors and visual appeal that transport you to Australia's shores with every bite.
Allergens
Gluten, Dairy (if using salted butter)
Ingredients
- 24 lamb chops, trimmed
- 12 large prawns, peeled and deveined
- 1/3 cup fresh lemon juice
- 1/3 cup olive oil
- 4 cloves garlic, minced
- 2 tbsp chopped fresh rosemary
- 2 tbsp chopped fresh thyme
- Salt and pepper to taste
- 60g unsalted butter
- 3 cloves garlic, minced
- Fresh parsley, for garnish
Instructions
- In a large bowl, whisk together lemon juice, olive oil, minced garlic, rosemary, thyme, salt, and pepper.
- Marinate lamb chops in half of the lemon herb mixture for at least 30 minutes or up to overnight. Reserve the remaining marinade.
- Preheat a grill or grill pan over medium high heat. Grill the marinated lamb chops until desired doneness is reached, approximately 2 4 minutes per side, depending on thickness. Set aside and keep warm.
- In a large pan, melt butter over medium heat. Add minced garlic and cook for 1 minute. Add prawns and cook until pink and opaque, about 3 4 minutes per side. Toss with reserved lemon herb marinade and cook for an additional 2 minutes.
- To serve, plate lamb chops alongside garlic butter prawns, garnishing with fresh parsley.
Chef’s Insight
The combination of grilled lemon herb lamb chops and garlic butter prawns creates a perfect harmony of flavors, taking your taste buds on an unforgettable journey to Australia.
Notes
Be sure to let the lamb chops rest for a few minutes after cooking to allow the juices to redistribute.