Keto-Friendly Turkish Lunch: Grilled Lamb Chops & Cauliflower Rice Pilaf

Ingredients

• 2 bone-in lamb rib chops (16 oz total)
• 2 cups riced cauliflower
• 1/4 cup chopped fresh parsley
• 1/4 cup sliced green onions
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp ground coriander

Instructions

1. 1

   Preheat the oven to 400°F (200°C). Season both sides of the lamb chops with salt, pepper, and a blend of smoked paprika, cumin, and coriander. Set aside.

2. 2

   In a large skillet over medium heat, sauté riced cauliflower in olive oil until tender and slightly golden, about 5-7 minutes. Stir in chopped parsley and sliced green onions; remove from heat and set aside.

3. 3

   Heat an oven-safe pan over high heat. Sear the lamb chops for 2 minutes per side, then transfer to the preheated oven. Bake for 10-15 minutes or until desired doneness is reached.

4. 4

   Rest the lamb chops for 5 minutes, then serve atop the cauliflower rice pilaf. Garnish with additional parsley and green onions if desired.