French · Dinner
Grilled Lamb Chops with Herbs (High-Protein)
Grilled bone-in lamb chops rubbed with garlic, rosemary and thyme, finished over high heat and served with a lemony cannellini bean mash and soft-boiled egg. Herb-forward, char-kissed French bistro flavours with a bright lemon-parsley finish and no added starch sides.
$9
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
610Calories
50.5gProtein
38.5gFat
17.1gCarbs
1.1gSugar
6.2gFiber
403mgSodium
545mgChol
13.9gSat Fat
895mgPotassium
115mgCalcium
5.9mgIron
2.6mcgVitamin B12
7mgVitamin C
gluten-free
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Pat lamb chops dry, then rub with minced garlic, chopped rosemary, thyme, half the olive oil, salt and pepper.
2
Marinate
Cover and let the chops sit at room temperature for 15 minutes.
3
Boil
Cook egg in simmering water for 6 minutes until yolk is just set but slightly soft, then chill and peel.
4
Grill
Place lamb chops on a grill pan over high heat and cook 3 to 4 minutes per side until charred and 57°C (135°F) internally.
5
Rest
Transfer chops to a plate and rest for 5 minutes before cutting.
6
Mash
Warm beans in a saucepan over low heat for 2 minutes, then mash with remaining olive oil and lemon juice.
7
Plate
Spoon bean mash onto a plate, arrange rested lamb chops alongside, halve the boiled egg, place beside chops, scatter with chopped parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 17 oz240g, about 2–3 bone-in chops lamb chops
- 22 eggs
- 1 cup170g cannellini beans
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh rosemary
- 2 tsp2 tsp fresh thyme leaves
- 2 tbsp30ml lemon juice
- 2 tbsp28g olive oil
- 2 tbsp2 tbsp fresh parsley
- salt and black pepper, to taste
