Herb-Crusted Lamb Chops (Keto)

Heat a large oven-safe skillet over high heat. Add a drizzle of olive oil and wait until it shimmers and just begins to smoke slightly.

Sear lamb chops for 2-3 minutes per side until a golden-brown crust forms. Do not move them during searing to develop proper caramelization.

Transfer the skillet to a preheated 400°F (200°C) oven. Roast for 6-8 minutes for medium-rare, or until internal temperature reaches 135°F (57°C).

Remove from oven and transfer lamb chops to a cutting board. Tent loosely with aluminum foil and let rest for 5-7 minutes to redistribute juices.

While resting, prepare the pan sauce by deglazing the skillet with a splash of bone broth or dry white wine, scraping up browned bits from the bottom.

Add a knob of butter to the pan sauce and swirl until melted and incorporated. Season with additional salt and pepper to taste if needed.

Arrange lamb chops on serving plates. Drizzle the rich pan sauce over the top, allowing it to pool around the chops for added flavor.

Garnish with fresh herb sprigs and a squeeze of lemon juice for brightness. Serve immediately while hot and the crust is still crispy.

Pair with roasted low-carb vegetables like asparagus, Brussels sprouts, or cauliflower mash for a complete keto-friendly meal that impresses guests.